INGREDIENTS

INSTRUCTIONS

In heavy saucepan, dissolve sugar in the espresso over medium heat.  Set
aside.
In top of double boiler, set over simmering water and slowly melt
chocolate. Whisk in cream and the espresso mix, stirring until smooth. Let
cool.
Beat egg whites to soft peaks.  Gently fold in 1/2 cup of chocolate
mixture. Pour this mixture back into the chocolate, folding gently. Beat
chilled cream to soft peaks and fold in gently until thoroughly mixed.
Pour into eight dessert glasses, or a large serving dish.  Chill for four
hours. Serve with a dollop of fresh whipped cream (and how about some
shaved chocolate, too).
Cook's Notes:  The August issue of the promotional piece "Coffee Matters"
has this recipe and the following text: "Since the beginning of the North
African coffee trade, Yemeni coffees shipped from the ancient port of Al
Mukah had a distinct chocolatey taste that the name Mukah (mocha) became
synonymous with the sublime mixture of chocolate and coffee."
Posted to MC-Recipe Digest V1 #204
Date: 17 Aug 96 14:42:01 EDT
From: Paul & Terri Law <103366.1520@CompuServe.COM>
NOTES : "This sumptuous dessert is deceptively simple to prepare and
virtually
foolproof"... at least so says Starbucks!

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