Chocolate and Coffee Cream

Name: Chocolate and Coffee Cream
Ingredients: '1/2 cup of dark brown sugar'; '1/4 cup of water'; '3 large egg whites'; '100g of melted and cooled dark chocolate'; '1 1/2 tablespoons of strong brewed coffee, at room temperature'; '4 tablespoons of unsalted butter, at room temperature'

1
'1/2 cup of dark brown sugar'
2
'1/4 cup of water'
3
'3 large egg whites'
4
'100g of melted and cooled dark chocolate'
5
'1 1/2 tablespoons of strong brewed coffee, at room temperature'
6
'4 tablespoons of unsalted butter, at room temperature'

Ingredients

1
'1/2 cup of dark brown sugar'
2
'1/4 cup of water'
3
'3 large egg whites'
4
'100g of melted and cooled dark chocolate'
5
'1 1/2 tablespoons of strong brewed coffee, at room temperature'
6
'4 tablespoons of unsalted butter, at room temperature'

Directions

1
Place the sugar and water in a small saucepan
2
Melt over low heat, stirring until the sugar dissolves
3
Increase the heat slightly and cook until the mixture reaches a soft-ball stage, about 10 minutes
4
While this is cooking, beat the egg whites until they become very light and fluffy, about 5 minutes
5
Add the warm sugar syrup to the egg whites, beating constantly, scraping down the sides of the bowl as needed
6
After adding the syrup, beat for an additional 5 minutes until the mixture holds its shape when lifted with a spatula
7
Melted chocolate, coffee, and beat well
8
Pour into a large bowl filled with ice
9
Beat in the softened butter, one tablespoon at a time, beating until light and fluffy
10
Use immediately or refrigerate
11
If refrigerating, remove from the refrigerator 10 minutes before serving to allow it to come to room temperature
12
Yield: 2 cups