- 1 1/2 pounds semisweet or bittersweet dark chocolate
- 1/2 cup brewed coffee
- 1/2 cup Scotch whisky
- 4 egg yolks
- 1 cup heavy cream
- 1/4 cup sugar
- 8 egg whites
- Pinch of salt
- Strawberries and whipped cream, for serving (optional)
Melt the chocolate in the top of a double boiler or bain marie over low heat, or in the microwave on low power. Stir in the coffee and whisky. Cool to room temperature. Beat in the egg yolks, one at a time.
Whip the cream until thick, gradually adding the sugar until stiff peaks form.
Beat the egg whites with a pinch of salt until stiff. Fold the egg whites into the cream.
Fold this mixture into the chocolate mixture. Pour into 6 individual serving glasses and refrigerate for 2 hours before serving.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
817 calories; 52g total fat; 196mg cholesterol; 129mg sodium; 82g carbohydrates; 7g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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