1 tablespoon of unflavored gelatin
1/4 cup of sugar
2 tablespoons of instant coffee
1 1/2 cups of milk
180g of mild chocolate
3 eggs
1 teaspoon of vanilla
3 egg whites
1/4 cup of sugar
1/2 cup of whipped cream
1 tablespoon of unflavored gelatin
1/4 cup of sugar
2 tablespoons of instant coffee
1 1/2 cups of milk
180g of mild chocolate
3 eggs
1 teaspoon of vanilla
3 egg whites
1/4 cup of sugar
1/2 cup of whipped cream
Mix the gelatin, sugar, coffee, milk, and chocolate in a saucepan
Mix well
Cook over low heat, stirring constantly until the gelatin dissolves and the chocolate melts
Beat well
Beat the eggs
Add to the mixture gradually, stirring constantly
Let cook for 3 minutes, stirring constantly
Remove from heat
Add vanilla
Let cool for 10-15 minutes
Beat the egg whites until frothy
Add 1/4 cup of sugar gradually, beating continuously until stiff peaks form
Add to the chocolate mixture and mix well
Pour into a lightly oiled mold, about 5 cups in capacity
Refrigerate for several hours or until firm
Remove from mold slightly before serving, garnish with whipped cream
Serve 4-6 pieces.
