1 lb bittersweet chocolate, chopped
3 oz butter
3 large eggs, separated
1/3 cup confectioner's sugar (powdered sugar)
1/4 cup Kahlua (coffee liqueur) (gotta figure out a way to increase that amount)
1 tsp instant coffee granules
2 cups heavy cream
In a double boiler, melt the chocolate and butter over a low heated simmer. Once melted, remove from heat
In a small bowl, beat the egg yolks. While beating, gradually add about 1/4 cup of the melted chocolate. Slowly beat the tempered egg mixture into the chocolate mixture
In a large bowl, combine the confectioners sugar, Kahlua and coffee granules. Stir the chocolate mixture into the Kahlua mixture.
In yet another bowl (ya....you're gonna be using a lot of bowls) whip the cream until you have stiff peaks (being careful not to turn it into butter). Fold the whipped cream into the Kahlua and chocolate mixture. Beat the egg whites until stiff (once again, do not over beat) and fold into the mixture
Spoon into serving bowls and chill for at least 4 hours before serving
Top with additional whipped cream and cocoa powder. But instead of adding vanilla to the whipped cream try a little Kahlua.
Pairs Well With
Wonderfully delicious recipe I found in my favorite cookbook...The Golden Book of Chocolate.