Recipe Centre

On the double chocolate trouble

Ingredients
300 g dark chocolate, broken
190 ml thick cream
30 ml strong coffee
4 egg whites
30 ml icing sugar
2 large Florentines, broken into chunks

Method:
Place broken pieces of chooclate and the cream in a double boiler over simmering water and stir until melted.
Stir in coffee and allow to cool slightly.
Whisk egg whites until stiff peaks form.
Beating continuously, slowly add icing sugar.(The mixture will now have a very sticky texture and satiny appearance.)
First stir in 30 ml of the chocolate cream mixture, then lightly whisk in the rest and add the Florentines.
Pour the mixture into glass cups or bowls and chill.

Recipe From : FAIRLADY July 24, 2002

Recipe from FAIRLADY : July 24, 2002 See what FAIRLADY has in store this month. Subscribe now and save!