Ingredients

3 cups semisweet chocolate chips

1 cup coffee

2tbs butter

2t vanilla extract

16 eggs

2 cups heavy cream

1/2 cup white sugar

1/2 cup water

Preparation

  1. Melt chocolate coffee butter and vanilla over a double boiler then put in the fridge to cool.

  2. Separate the eggs into 2 bowls.

  3. Whip the egg yolks until fluffy and pail, then gently fold them into the chocolate mixture.

  4. Whip the cream and gently fold into chocolate.

  5. Heat the sugar and water in a sauce pan to approx 240 degrees (soft ball) forming a simple syrup.

  6. Whip the egg whites slowly adding the simple syrup till the whites for soft peaks. gently fold this into the chocolate and let set in the fridge for 15-30 min.

********Keep the mixture in the fridge as much as possible during steps 2-6.