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On the double chocolate trouble

Recipe from: 7/24/2002 12:00:00 AM
Ingredients 6
Servings 5


  • 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


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.

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