Chocolate Cream

Name: Chocolate Cream
Yield: 6
Ingredients: 180g of Bittersweet Chocolate; 6 lightly beaten eggs; 2 teaspoons vanilla extract; 6 egg whites; 1 teaspoon instant coffee

1
180g of Bittersweet Chocolate
2
6 lightly beaten eggs
3
2 teaspoons vanilla extract
4
6 egg whites
5
1 teaspoon instant coffee

Ingredients

1
180g of Bittersweet Chocolate
2
6 lightly beaten eggs
3
2 teaspoons vanilla extract
4
6 egg whites
5
1 teaspoon instant coffee

Directions

1
Melt the chocolate in a bain-marie
2
Remove from heat
3
Add the eggs one by one, beating with a spoon
4
Add the vanilla extract
5
Beat the egg whites until fluffy
6
Add the coffee
7
Combine the chocolate mixture and mix well
8
Pour into individual cups
9
If desired, serve with whipped cream or prepared chantilly, ready to be served, and chill for 6-8 hours.