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”