|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
4 to 6 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
4 oz. good quality bittersweet chocolate
5 lg. eggs, separated
2 tsp. instant espresso dissolved in
1 to 2 tsp. boiling water, cooled
Slivered toasted almonds
Whipped cream (optional)
|
Directions:
|
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.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
