0.0 – 0 reviews • Dairy Recipes
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
30 min |
| Yield: |
4 to 6 servings |
Ingredients
- 4 ounces good quality bittersweet chocolate
- 5 large eggs, separated
- 2 teaspoons instant espresso dissolved in 1 teaspoon or two of boiling water so it makes a paste; cooled
- Slivered toasted almonds
- Whipped cream, optional
Instructions
- Melt chocolate in the top of a double boiler. Add yolks, 1 at a time and stir (take care not to scramble). Add the coffee paste and let cool to room temperature. Beat the egg whites until stiff and fold into cooled chocolate mixture.
- Refrigerate in a big bowl or in individual wine glasses. Serve garnish with slivered toasted almonds and whipped cream piped through a pastry bag.
