Ingredients
INGREDIENTS
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
Preparation
Melt chocolate, butter and espresso in microwave until smooth. Cool til a drop on your bottom lip feels warm. Whip cream to soft peaks and refrigerate. Separate eggs. Whip whites until foamy and beginning to hold shape. Add sugar and whip until soft peaks form. Whisk yolks into chocolate. Fold 1/3 cream into chocoate. Fold in 1/2 egg whites into chocolate. Then add second half of whites. Then fold in remaining cream. Refrigerate over night of 6-7 hours.
