Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Boiling water |
| 1 teaspoon | Instant coffee crystals |
| ¼ cup | Suagar |
| 2 \N | Squares semisweet chocolate; coarsely chopped |
| 2 \N | Egg yolks; slightly beaten |
| ½ teaspoon | Vanilla |
| 2 \N | Egg whites |
| ⅛ teaspoon | Cream of tartar |
| 2 tablespoons | Sugar |
| ½ cup | Whipping cream |
From: arielle@... (Stephanie da Silva) Date: Mon, 2 Aug 93 0:01:58 CDT In a heavy saucepan combine boiling water and instant coffee. Add the ¼ cup sugar; cook and stir over medium heat till sugar is dissolved. Add chocolate; stir till melted. Remove from heat.
Gradually stir hot mixture into beaten egg yolks; return all to saucepan.
Cook and stir over medium heat till thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat; stir in vanilla. Cool slightly, stirring occasionally.
In a small mixer bowl beat egg whites and cream of tartar till soft peaks form. Gradually add the 2 tablespoons sugar; beat till stiff peaks form.
Fold egg whites into chocolate mixture.
In a large mixer bowl beat ½ cup whipping cream till soft peaks form.
Fold cream into chocolate mixture. Spoon into 3 or 4 individual dessert dishes or a serving bowl. Cover and chill in refrigerator about 3 hours.
If desired, garnish each serving with additional unsweetened whipped cream and chocolate curls.
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