Yield: 4 Servings
Measure | Ingredient |
---|---|
4 ounces | Chocolat menier |
2 tablespoons | Strong black coffee |
⅓ ounce | Unsalted Butter |
2 \N | Eggs; separated |
1 pinch | Salt |
1 pinch | Cream of tartar |
1 tablespoon | Rum |
Melt the chocolate over a low heat with the coffee. Add the butter, and when melted and incorporated add the egg yolks stirring in well.
Meanwhile, beat the egg whites with the salt & cream of tartar to a soft peak. Cut and fold into the chocolate mixture. Spoon into serving dish(es) and refrigerate for at least 2 hours.
Recipe after Cordon Bleu. IMH c/o Georges' Home BBS 2:323/4⅖