3/4 cup sugar
1/4 cup water
1 tablespoon instant coffee
1/4 cup dark rum
6 ounces semi-sweet baker's chocolate
1 stick sweet butter
1/4 teaspoon cream of tartar
Beat the egg yolks until slightly thickened and they are a slightly lighter color.
Dissolve sugar into instant coffee.
Whip sugar mixture into egg yolks (just a drizzle at first).
Put chocolate and rum into a double boiler and place over very hot water (melt slowly), until chocolate is smooth.
Set sugar mixture over hot water and beat with a whisk until thick (5-8 minutes).
Stir one stick of soft butter into the chocolate.
Turn chocolate into sugar mixture.
Beat egg whites (slowly at first) with a pinch of salt and cream of tartar (make sure the whites are at room temperature).
Fold whites into chocolate.
Chill and serve
Recipe by David Dougherty
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