1 lb Dark sweet chocolate
- cut in pieces
3 oz Butter; cut in pieces
1/2 c Sifted powdered sugar
3 Eggs; separated
1/4 c Kahlua
1 t Instant coffee powder
2 c Whipping cream
In top of double boiler, melt chocolate and butter over simmering water. In
large bowl, combine sugar, yolks, Kahlua and coffee powder. Blend in
chocolate mixture. Whip cream until stiff peaks form; fold into
Kahlua-chocolate mixture. Beat egg whites until soft peaks form; fold into
mixture. Spoon into dessert glasses. Refrigerate 4 hours or overnight.
Top, if desired, with whipped cream, chocolate curls and mint leaves. (6 to
10 servings)
