| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 4 | Servings | |
INGREDIENTS
| 2 | tb | Boiling water |
| 1 | ts | Instant coffee crystals |
| 1/4 | c | Suagar |
| 2 | Squares semisweet chocolate; coarsely chopped | |
| 2 | Egg yolks; slightly beaten | |
| 1/2 | ts | Vanilla |
| 2 | Egg whites | |
| 1/8 | ts | Cream of tartar |
| 2 | tb | Sugar |
| 1/2 | c | Whipping cream |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) Date: Mon, 2 Aug 93 0:01:58 CDT In a heavy saucepan combine boiling water and instant coffee. Add the 1/4 cup sugar; cook and stir over medium heat till sugar is dissolved. Add chocolate; stir till melted. Remove from heat. Gradually stir hot mixture into beaten egg yolks; return all to saucepan. Cook and stir over medium heat till thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat; stir in vanilla. Cool slightly, stirring occasionally. In a small mixer bowl beat egg whites and cream of tartar till soft peaks form. Gradually add the 2 tablespoons sugar; beat till stiff peaks form. Fold egg whites into chocolate mixture. In a large mixer bowl beat 1/2 cup whipping cream till soft peaks form. Fold cream into chocolate mixture. Spoon into 3 or 4 individual dessert dishes or a serving bowl. Cover and chill in refrigerator about 3 hours. If desired, garnish each serving with additional unsweetened whipped cream and chocolate curls. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”