From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 2 Aug 93 0:01:58 CDT In a heavy saucepan combine boiling water and instant coffee. Add the 1/4 cup sugar; cook and stir over medium heat till sugar is dissolved. Add chocolate; stir till melted. Remove from heat.
Gradually stir hot mixture into beaten egg yolks; return all to saucepan. Cook and stir over medium heat till thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat; stir in vanilla. Cool slightly, stirring occasionally.
In a small mixer bowl beat egg whites and cream of tartar till soft peaks form. Gradually add the 2 tablespoons sugar; beat till stiff peaks form. Fold egg whites into chocolate mixture.
In a large mixer bowl beat 1/2 cup whipping cream till soft peaks form. Fold cream into chocolate mixture. Spoon into 3 or 4 individual dessert dishes or a serving bowl. Cover and chill in refrigerator about 3 hours. If desired, garnish each serving with additional unsweetened whipped cream and chocolate curls.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.
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