• 104g (1/2 cup) white sugar
• 3 Tbsp salted butter (salted-3/8tsp/stick) - cut into 1/2“ cubes
• 3/4 cup heavy cream
• 6 oz bittersweet of semisweet chocolate - chopped
• 4 large eggs - separated
• generous 1/4tsp fleur de sel

1. Spread sugar evenly over the bottom of a medium size wide saucepan. Set pan over medium heat. As the sugar begins to melt at the edges, use a silicone spatula to push the liquefied sugar toward the center. Continue to cook, stirring gently, until all the sugar is melted, caramelizes to a deep amber color and begins to smoke, 3-5 minutes.
2. Remove the pan from the heat, quickly add the butter and stir until melted. Gradually whisk in the cream and continue to whisk to dissolve any hardened bits of caramel and to have a smooth mixture.
3. Add the chocolate and stir gently until melted and smooth. Transfer the mixture to a large bowl and cool to room temperature, stirring occasionally. Whisk in the egg yolks.
4. In another bowl whip the egg whites until they hold stiff peaks. Do not over beat until dry. Using a silicone spatula, fold about 1/2 of the whites into the chocolate mixture, sprinkling in the salt. Fold in the remaining whites just until no streaks of white remain.
5. Cover and refrigerate for at least 8 hr up to 24 hr.

Serves: 4-5        Total cook time: 30 min.
Source: Milk Street Aug 2022