Ingredients

1 cup cold heavy cream
6 ounces semisweet chocolate
1/2 teaspoon instant espresso powder
2 tablespoons dark rum (or liqueur of choice), or 1 tablespoon water
1 large egg
2 large egg yolks
Pinch salt
1/3 cup sugar
Serving Suggestions: Cookies

Directions

In a cold non-reactive bowl,
whip the cream to soft peaks. Set aside.

Fill a saucepan about a third of the way with water, then bring to a simmer.

Chop the chocolate with a cook's knife. Put the chocolate in a medium-large heatproof
bowl, and place over the water. Stir the chocolate occasionally until melted and smooth.
Set the chocolate aside. Keep the pot of water hot, but not boiling.

In a small bowl, stir the espresso powder into the rum or water, to dissolve.

Put the egg, yolks, and pinch of salt in heatproof bowl. With a hand-held electric mixer
whip the eggs until light, about 1 minute. Slowly add the sugar to the eggs, while
continuing to beat. Add the rum mixture.

Set the bowl of eggs over the simmering water, increase the heat to bring the water to a
rapid simmer. Whisk the egg mixture constantly over the heat, until pale yellow, very
fluffy, and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and
thick, and the mixture folds over on itself or "holds a ribbon".

Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk,
briskly fold in the remaining foam, (the mixture may get very thick). Whisk in the whipped
cream, taking care to keep the mixture light. Pour the chocolate mixture into 4 to 6
serving dishes and refrigerate for at least 2 hours.

Serve with cookies, if desired.

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