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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Break up the chocolate into a small, heavy saucepan. Dissolve the coffee or espresso in the boiling water and pour it over the chocolate. Place over low heat and stir occasionally with a small wire whisk until mixture is smooth. Remove from heat and set aside for about 5 minutes. | 2. In the bowl of an electric mixer at high speed, beat the yolks for 3 to 4 minutes until pale lemon-colored. With a spatula add the chocolate mixture and mix until smooth. Do not over mix. | 3. Add the salt to the egg whites until they hold a definite shape but are not dry. Gently fold whites into chocolate mixture in thirds. I do this by adding the whites to the chocolate twice and then adding the chocolate mixture back to the bowl where the whites are. Fold only until no whites show. | 4. Gently pour into serving glasses or bowls, filling ¾ of the full capacity. Cover with plastic wrap and refrigerate for 3 to 6 hours. You may refrigerate it for as long as 24 hours, though the texture will become more spongy and less creamy. It's good either way. | 5. Serve with whipped cream, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate	1/2	lb	semisweet	131.5419	21.4776	4.672	3.2659
coffee	1	tablespoon		9.4162	1.5628	0.3129	0.2187
water	1/3	cup	boiling	0.0	0.0	0.0	0.0
egg	5		separated	357.5	1.8	31.4	23.775
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.