Recipe courtesy of Michele Urvater
Total:
30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Melt chocolate in the top of a double boiler. Add yolks, 1 at a time and stir (take care not to scramble). Add the coffee paste and let cool to room temperature. Beat the egg whites until stiff and fold into cooled chocolate mixture.

Refrigerate in a big bowl or in individual wine glasses. Serve garnish with slivered toasted almonds and whipped cream piped through a pastry bag.

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