1 Break up the chocolate into abowl set over another bowl of hot
water. Melt slowly along with the
cream, stirring often. Stir in the
rum or coffee.
2 Whisk the egg whites until
soft peaks form. Slowly add
the icing sugar and whisk further
until the egg whites are satiny.
Take care not to over-whisk or
they will go flat; there shouldn't
be any liquid in the bowl beneath
the whisked mass.
3 Fold 2 tbsp of the chocolate
mixture into the egg whites and
then fold in the rest. Spoon into
one large bowl or individual
glasses and refrigerate for
about 4 hours.
Serve with whipped cream.
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