This decadent dessert is served in individual cups and is very rich. You can definitely taste the coffee too.
Cook: 5 min.
Prep: 30 min. & 8 hrs. freezing
Yield: serves 6
1/4 cup & 2 tbsp. chocolate, chopped
1 tbsp. coffee powder
2 tbsp. water
4 separated eggs
1 cup sifted powdered sugar
1 cup cream
Find 6 cups or bowls to hold your souffles. In a small pan, pour the chocolate, coffee powder, and water and heat at medium heat until melted and combined. Remove from heat and allow to cool.
Separate the eggs. In a large mixing bowl, mix the egg yolks and powdered sugar until combined. Pour in the cooled chocolate mixture and beat again. Pour the cream into a separate bowl and whip until merely thickened. Set to side.
Whisk the egg whites in a separate bowl until stiff peaks form. Fold in a spoonful of the egg whites into the chocolate mixture. Repeat until the egg whites are gone. Then fold in the thickened cream. Pour the mixture into your prepared cups or bowls and allow to freeze for 8 hours or overnight. Enjoy! Makena 🙂