1/3 cups granulated sugar
6 tablespoons espresso or strong coffee
6 ounces semisweet chocolate
4 tablespoons light cream
3 egg whites
1 1/2 cups heavy cream, chilled
1. In heavy saucepan, dissolve sugar in espresso over medium heat.
2. In the top part of a double boiler set over simmering water and
slowly melt the chocolate. When melted, whisks in the light cream
and the espresso mixture, stirring until smooth. Cool the mixture.
3. Beat the egg whites to soft peaks. Gently fold in 1/2 cup of
the espresso/chocolate mixture. Pour the egg mixture back into the
remaining espresso/chocolate mixture, folding gently. Beat chilled
cream into soft peaks and fold gently into espresso/chocolate mixture
until totally mixed.
4. Pour into 8 individual desert glasses or a large serving dish.
Chill for 4 hours. Serve. Makes 8 servings