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Ingredients
- 175g/6oz dark chocolate (at least 70% cocoa solids), broken into pieces
- 300ml/10fl oz whipping cream
- 2 tablespoons brandy
- 1 teaspoon coffee essence
- 1 egg white
Instructions
- Put the chocolate in a heatproof
bowl placed over a saucepan of
simmering water, and leave to melt
slowly, stirring occasionally. Allow
to cool slightly. - Pour the cream into a small bowl
and whip until soft peaks form. - Gently stir the brandy and coffee
essence into the chocolate. Mix
together gently until blended, then
fold in the whipped cream using a
metal spoon. - Briskly whisk the egg white in a
small bowl until stiff, then gently
fold into the chocolate mixture
using a metal spoon. - Spoon the mixture into four tall
glasses, and chill for at least
2 hours before serving.
