FIRST MELT
- 12 ounce chocolate 72 % Belgian Dark, chopped
- 1/2 teaspoons espresso powder, instant
NEXT ADD
- 2 cups heavy cream
- 1/2 cup Kahlua
- 3 large egg yolk
- 2 ounces sugar
WHISK WELL, MELT AND THEN ADD
- 1/2 cup(s) Kahlua
WHIP
- 3 large egg white, to make meringue
For Serving
- 12 small glasses for individual portions
- 1 package rolled wafer cookies
Cooking Instructions
- In a large bowl, set over a stockpot, melt the dark chocolate. Add the espresso powder.
- Add the heavy cream, egg yolks, first installment of Kahlua, and the sugar. Blend very thoroughly, and make sure chocolate is completely melted.
- Add the second installment of Kahlua. Remove the bowl from the heat. Set aside to cool.
- Beat the egg whites to make meringue. When the chocolate mixture has cooled down to room temp, gently fold in the egg whites.
- Divide between small cups, or martini glasses for a fancy presentation.
- Chill in the refrigerator for four hours.
- Garnish with a rolled wafer cookie immediately before serving.
