Recipe courtesy of Elegant Affairs
Total:
1 hr 30 min
Active:
1 hr 30 min
Yield:
16 (4-ounce) servings
Level:
None

Ingredients

Directions

Melt the chocolate in a double boiler and set aside. Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy. Stream in the melted chocolate at low speed.

Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed. Transfer the mixture into a stainless steel bowl and refrigerate until needed.

In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer. In a separate bowl whip the heavy cream until firm. Fold the meringue into the chocolate mixture, then fold in the whipped cream. Refrigerate for at least 1 hour before serving.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

IDEAS YOU'LL LOVE

Chocolate White Chocolate Chunk Cookies

Recipe courtesy of Ina Garten

White Chocolate-Raspberry Cheesecake

Recipe courtesy of Cooking Light Magazine

White Chocolate Raspberry Cheesecake

Recipe courtesy of Ree Drummond

Dark Chocolate Mousse

Recipe courtesy of Ellie Krieger

Chocolate Truffles

Recipe courtesy of Ina Garten

Sour Cream Coffee Cake

Recipe courtesy of Trisha Yearwood

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

White Chocolate Bark

Recipe courtesy of Ina Garten

White Chocolate Shortbread Cookies

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking