Ingredients Jump to Instructions ↓

  1. 4 ounces good quality bittersweet chocolate

  2. 5 large eggs -- separated

  3. 2 teaspoons instant espresso dissolved in

  4. 1 teaspoon OR two of boiling water so it makes a paste -- cooled slivered toasted almonds whipped cream -- optional

Instructions Jump to Ingredients ↑

  1. Preparation : 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 sli vered toasted almonds and whipped cream piped through a pastry bag.


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