Yield: 6 Servings
|1⅔ cup||Crushed chocolate wafers; (200 gr package) 1/3|
|2||Envelopes unflavored gelatin|
|1 tablespoon||Instant coffee granules|
|⅓ cup||Irish Cream liquer|
|1 pounds||Cream cheese|
|½ cup||Granulated sugar|
|4 ounces||Semisweet chocolate|
This can be made a day ahead, and it freezes well too.
CRUST; In bowl, combine wafers and butter. Press into 13 x 9 inch glass b aking dish. Refrigerate.
FILLING; In saucepan, cook gelatin, salt, coffee and milk, stirring consta ntly, over medium heat until hot and coffee is dissolved.
Reduce heat. Sti r a little coffee mixture into egg yolks, then pour egg mixture back into s aucepan. Cook, stirring frequently, until mixture thickens slightly, 4 - 5 minutes. Remove from heat and add liqueur. Using electric mixer or food pro cessor, blend cream cheese and ¼ cup of the sugar until smooth. Slowly bl end coffee mixture into cream cheese. Chill, stirring occasionally, until c onsistency of raw egg whites, about 1 - 1-½ hours. Meanwhile, melt chocolate in double boiler over hot water. Let cool. Beat egg whites until soft peaks form. Gradually add remaing sugar and beat unti l stiff peaks form. Gently fold egg whites into coffee mixture. Transfer 1-½ cups of coffee mixture to small bowl and fold in chocolate.
Using large spoon, alternately spoon two mixtures over chocolate crust. Use knife to swirl chocolate through :
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