Directions

1Place chocolate chips and butter in double boiler. Bring water to a simmer. Heat until chocolate and butter are completely melted. Stir until well combined and smooth. Remove from hot burner and set aside. (Leave double boiler in tact.)

2Using mixer with whisk attachment, whisk egg whites, OIL WELL Strawberry Balsamic and dash of OIL WELL Chocolate Fleur de Sel Sea Salt until foamy.

3Slowly pour in sugar while whisking. Continue to whisk until soft peaks form.

4Stir yolks into chocolate mixture until completely blended.

5Using rubber spatula gently fold in whisked egg white mixture.

6Place mixture into individual dishes that can go from freezer to oven. Cover dishes with plastic wrap and freeze for 3 hours.

7Preheat oven to 325 degrees.

8Remove dishes from freezer and discard plastic wrap. Place in oven and bake until puffed up and cracks appear at edges. About 30-35 minutes. (The center will have a wet look to it.) Let cool 10 minutes.

9Top with whipped cream and a fresh strawberry. Serve and enjoy!