I’ve tried many recipes but keep coming back to this gorgeous treat - it's a winner

Method

• Melt the chocolate in a large bowl over a pan of just simmering water. Be careful not to get any water in the chocolate or it could seize and ruin.
• When melted, remove from the heat. Add the butter or margarine and allow to melt into the chocolate. Add the espresso powder and stir to mix. Leave to cool.
• Stir the egg yolks and vanilla into the cooled chocolate mixture.
• Whisk the whites until stiff but not dry. Stir in a third of the whites to slacken the mixture so it is easier to fold in the rest of the egg white. Then gently but thoroughly fold in the rest of the whites in two batches until incorporated.
• Pour the mixture into six bowls or glasses or a larger serving bowl.
• Decorate with whipped cream, and chocolate coffee beans if you have some.

louismann

First published in the JC on February 11 2021