Ingredients
| 1/2 cup | sugar | | 1/2 cup | water | | 4 | egg whites, room temperature | | 1/4 tsp. | cream of tartar | | 2 cups | whipping cream, whipped to soft peaks | | 1 cup | unsweetened cocoa | | 4 oz. | semi-sweet chocolate, melted and cooled | | 3 tbsp. | instant espresso powder |
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do not understand 1 cup coco what power or drink when to add
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Instructions
Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240°F (soft ball stage) on a candy thermometer.
Meanwhile, beat egg whites and cream of tartar until soft peaks form. Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso. Cover and refrigerate for 1 hour.
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