2 cups of crushed whipped cream
4 eggs
3 egg yolks
1/2 cup of granulated sugar
1 tablespoon of unsalted gelatin
5 tablespoons of strong brewed coffee (prepared, cold)
180g of bittersweet chocolate
1/4 cup of coffee
2 tablespoons of brandy
1 cup of fresh heavy cream or 1 can of sweetened condensed milk
2 cups of crushed whipped cream
4 eggs
3 egg yolks
1/2 cup of granulated sugar
1 tablespoon of unsalted gelatin
5 tablespoons of strong brewed coffee (prepared, cold)
180g of bittersweet chocolate
1/4 cup of coffee
2 tablespoons of brandy
1 cup of fresh heavy cream or 1 can of sweetened condensed milk
In a bowl, whisk together the eggs, egg yolks, and sugar
Beat with an electric mixer on medium speed for 8 minutes or until the mixture is thick and pale in color
Soak the gelatin in the 5 tablespoons of cold coffee and let it sit for 5 minutes
Heat the mixture over low heat, stirring until dissolved
Let it cool slightly
Melt the chocolate in 1/4 cup of coffee and brandy
Add the gelatin and mix well
Let it cool a bit
Add to the eggs and mix well
If using fresh heavy cream, beat in a separate bowl and add to the mixture along with the crushed whipped cream, mixing carefully
Pour into a 27cm-diameter mold and refrigerate for 3 hours or until firm
To serve, carefully remove the mold and decorate with whipped cream, if desired
Serves 6-8 people.
