Shared by: Jennifer Lea Cohan
1 12oz package of semi sweet chocolate chips or 12 ounces of sweet baking chocolate, chopped into pieces (baking chocolate melts more nicely than chocolate chips)
10 eggs, separated
3 tablespoons strong coffee or espresso
1/2 ounce coffee liqueur
Put chocolate and coffee in a double boiler; melt until s-m-o-o-t-h (you can also microwave it, but take care not to burn the chocolate – check after a minute and a half, stirring the morsels to aid in melting.) Remove from heat.
Take one egg yolk at a time and beat it into the melted chocolate until all yolks are whisked into the chocolate. Add liqueur.
In a chilled metal bowl, whip the egg whites until stiff. Fold 1/3 of the whites into the chocolate mixture gently and thoroughly. Fold the chocolate mixture into the remaining whites.
Chill in individual cups or in a large, shallow bowl until set.
Serves about 8