Very chocolatey ! This uses uncooked eggs, so make sure they are fresh and organic.
- 24 ounces semisweet chocolate
- 1/2 cup prepared espresso or very strong coffee
- 1/2 cup Grand Marnier
- 4 egg yolks, room temperature
- 1 cup heavy cream chilled
- 1/4 cup granulated sugar
- 8 egg whites -- leftover in your freezer from baking cookies if you planned ahead!
- pinch of salt
Melt the chocolate over very low heat, or very carefully in the microwave. Add the espresso or coffee and then the Grand Marnier. Cool to room temperature.
Add the egg yolks one at a time, beating thoroughly.
Whip the cream until thickened, then gradually beat in the sugar, beating until stiff. In a separate bowl, beat the egg whites with salt until stiff. Gently fold the egg whites into the whipped cream.
Stir about 1/3 of the cream and egg white mixture into the chocolate mixture, then scrape the remaining cream and egg white mixture over the lightened chocolate base and fold together gently.
Pour into individual dessert cups or a serving bowl. Refrigerate for 2 hours or longer.
Serve with additional whipped cream.