For ➋150 g extremely bitter chocolate
4 tbs strong espresso coffee*
½ tbs butter
3 egg yolks, creamed
3 egg whites, beaten
Melt the chocolate slowly with the coffee on top of the stove. Stir and when it forms a cream remove from heat.**
Add the butter and the egg yolks immediately stirring in well.
Cool the chocolate cream.
Fold in the egg whites gently. Refrigerate for 24 h.
Remove about 30 m before serving. Embellish with a dot of slightly sugared whipped cream or a drizzle of amaretto.
Add the butter and the egg yolks immediately stirring in well.
Cool the chocolate cream.
Fold in the egg whites gently. Refrigerate for 24 h.
Remove about 30 m before serving. Embellish with a dot of slightly sugared whipped cream or a drizzle of amaretto.
*Alternatively, use 1 tbs of brown rum and 3 tbs coffee.
**Slow melting in the microwave can achieve good results. You might need to adjust the liquid.
(Slightly) Mexican, bearing the name of the Serpent God who brought chocolate to the world .
