Serves 6.
6 oz semisweet chocolate (any kind)
5 T double strength coffee or espresso
5 eggs, separated
1 t vanilla OR 2 T rum, brandy or Scotch
Pinch of salt
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1. In a heavy saucepan, combine the chocolate and coffee. Place over very low heat and melt the chocolate, stirring occasionally to blend it with the coffee until mixture is absolutely smooth.
2. While the mixture is still warm, stir in the egg yolks, then stir in the vanilla or rum, brandy or Scotch. Scrape into a mixing bowl and set aside.
3. In another mixing bowl, beat the egg whites with a pinch of salt until the whites form stiff peaks.
4. Carefully pour the chocolate mixture down the side of the bowl with the egg whites, then fold together until there are no more puffs of egg white.
5. Spoon into 6 serving cups or stemmed glasses. Refrigerate at least 2 hours before serving.
Variations: Substitute 2 T of brandy, bourbon or Scotch for 2 T of coffee. For an interesting contrast in flavors and textures, either fold in 1/2 C chopped salted peanuts with the egg whites, or top with a few whole salted peanuts.
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