Ingredients
- 3 eggs
- 1/4 kahlua
- 500 gr dark sweet chocolate
- 475 ml whipping cream
- 100 gr sifted powdered sugar
- 80 gr butter
- 5 gr instant coffee powder
In top of double boiler, melt chocolate and butter over simmering water. In large bowl, combine sugar, yolks, Kahlua and coffee powder. Blend in chocolate mixture. Whip cream until stiff peaks form; fold into Kahlua-chocolate mixture. Beat egg whites until soft peaks form; fold into mixture. Spoon into dessert glasses. Refrigerate 4 hours or overnight. Top, if desired, with whipped cream, chocolate curls and mint leaves. (6 to 10 servings)
