Adapted from Mastering the Art of French Cooking (Knopf) by Julia Child. There’s not a lot of tweaking that I would do to this recipe. If you want to give it a little salty kick, use salted butter. For those avoiding coffee, you can use decaf or black tea. The rum can be omitted. If so, use 1 teaspoon of vanilla extract. It may seem like a few steps (and bowls) but the recipe is quite straightforward. You’ll need one medium saucepan partially filled with barely simmering water for melting the chocolate and butter, then use it again for whipping the egg yolks and sugar. It’s a bit of a workout so feel free to use a handheld electric mixer if you don’t have the moxie for a bit of whisking.