|Semi-sweet chocolate||6 Ounce (170 Gram)|
|Unsalted butter||45 Milliliter (3 Tablespoon)|
|Water||50 Milliliter (1/4 Cup)|
|Tia maria liqueur||30 Milliliter (2 Tablespoon)|
|Egg whites||4 , beaten stiff|
|Heavy cream||125 Milliliter, whipped (1/2 Cup)|
|Shaved chocolate||1⁄2 Cup (8 tbs) (For Decoration)|
Place chocolate, butter and water in saucepan and cook over low heat to melt.
Mix constantly with wooden spoon.
Remove from heat and transfer chocolate to bowl.
Add egg yolks, one at a time, mixing between additions with whisk.
Add Tia Maria and continue whisking several seconds.
Incorporate egg whites using spatula, being careful not to overmix.
Add whipped cream and incorporate with spatula.
Mix well with whisk for several seconds.
Pour into glass bowls and refrigerate 4 hours before serving.
Decorate with shaved chocolate.