Egg cream tribute with ganache and egg white

Process the dark chocolate into as fine a powder as possible.

Bring the cream to a bare simmer, pour it over the chocolate, cover and let it sit five minutes, then whisk gently into a smooth ganache and cool completely before using it in a cold drink.

Combine the whole milk and pasteurized egg whites in a cocktail shaker and shake over ice about one minute until very frothy.

Start the glass with a bit more ganache than you would syrup, add the frothy egg white milk, top with seltzer and stir to combine.