Serves 4 (or more, if smaller portions preferred) - 75g plain chocolate + a little extra for decoration - 45ml strong espresso coffee - 4 egg whites - 100g caster sugar Method: - place the chocolate and the coffee in a bowl over a pan of hot water. Stir until chocolate is melted and mixture is smooth. - fold in 50g of the sugar - whisk the egg whites until they form peaks, add the other 50g of sugar and whisk again until the mixture is as hard again (like italian meringue mix). - fold in the cooled chocolate mixture with a metal spoon, trying not to knock air out of egg whites and until smooth with no egg whites showing. - divide between 4 glasses and sprinkle with a little extra chocolate. Put in fridge. This can be made in advance and kept in the fridge. A small amount of brandy (or Tia Maria) can be added for a special occasion. |
Desserts >