This simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since the New York Times published its first recipe for the dessert in 1955.
1 2⁄3 cups heavy cream
2 tsp. vanilla extract
1⁄2 tsp. kosher salt
4 egg whites
1⁄2 cup sugar
6 oz. bittersweet chocolate, melted and cooled
Chocolate shavings, to garnish
In a large bowl, beat cream, vanilla, and salt with a whisk until stiff peaks form; chill. In another large bowl, beat egg whites with a whisk until soft peaks form. While whisking, slowly add sugar, and continue beating until stiff peaks form. Add melted chocolate to egg whites, and fold until almost incorporated; add whipped cream and fold until completely incorporated. Divide among serving cups; chill. Sprinkle with chocolate shavings before serving.