Chocolate and Crunch Cream

To make the praline: In a saucepan, combine the sugar and powdered chocolate

Heat over medium heat, stirring constantly, until dissolved and caramelized

Add the shredded coconut, stir vigorously, and pour onto a greased surface

Spread well and let cool until set

Cover with a cloth and pound with a meat mallet until broken into small pieces. Reserve

To make the cream: Mix in a bowl the sugar, egg, and powdered chocolate

Add a little milk and mix well. Reserve

Bring the remaining milk to a boil in a saucepan until it reaches a simmer

Add the reserved mixture, stirring constantly, until thickened and boiling for about 2 minutes

Remove from heat, add coffee liqueur if desired, and let cool, stirring occasionally to prevent formation of skin on surface

To make the glaze: Combine sugar and water in a small saucepan

Heat over medium heat, stirring constantly, until dissolved

Cook without stirring until it reaches a hard ball consistency

While this is happening, beat the egg whites until frothy

Add the cooled glaze to the egg whites, beating at high speed until cool and firm. Reserve

In a tall, clear glass or in individual serving dishes, alternate layers of praline and cream until finished, decorating with the glaze

Serves 8.