6 oz semisweet chocolate, chopped
3 tbsp unsalted butter
5 tbsp coffee, extra strong
1 tsp vanilla
3 eggs, separated into whites and yolks
1/4 cup plus 3 tbsp sugar
1/4 tsp cream of tartar
1/2 cup cold heavy cream
Whipped cream (recipe below)
Raspberries (for garnish)
Heat 1 inch of water in large skillet over low heat until bubbles form along bottom; adjust heat to maintain temperature.
Combine chocolate, butter and 2 tbsp coffee in large heatproof bowl. Set the bowl in the water bath and stir until the chocolate is melted. Remove from the water and set aside.
Whisk the 3 egg yolks, 3 tbsp coffee and 3 tbsp sugar in another heatproof bowl. Whisk together. Set the bowl in the water bath and whisk constantly until thick and puffy, like marshmallow sauce. Remove from the water bath and whisk thoroughly into the melted chocolate. Let cool to room temperature.
Beat the egg whites in a stand mixer until foamy. Add in the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup of sugar. Increase the speed to high and beat until the peaks are stiff but not dry.
Using a large rubber spatula, stir one quarter of the egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining whites.
In stand mixer, beat 1/2 cup cold heavy cream until soft peaks form. Gently fold the cream into the chocolate mixture.
Refrigerate for at least 4 hours.
Serve with Orange whipped cream and fresh raspberries.
Orange Whipped Cream
1 cup cold heavy cream
2 tbsp agave nectar
1/2 tsp vanilla
1 tbsp fresh orange juice
1 tbsp orange zest
Beat cold cream in chilled bowl with chilled beaters at high until thickened.
Add nectar, vanilla, juice and zest and beat until desired consistency.
3 tbsp unsalted butter
5 tbsp coffee, extra strong
1 tsp vanilla
3 eggs, separated into whites and yolks
1/4 cup plus 3 tbsp sugar
1/4 tsp cream of tartar
1/2 cup cold heavy cream
Whipped cream (recipe below)
Raspberries (for garnish)
Heat 1 inch of water in large skillet over low heat until bubbles form along bottom; adjust heat to maintain temperature.
Combine chocolate, butter and 2 tbsp coffee in large heatproof bowl. Set the bowl in the water bath and stir until the chocolate is melted. Remove from the water and set aside.
Whisk the 3 egg yolks, 3 tbsp coffee and 3 tbsp sugar in another heatproof bowl. Whisk together. Set the bowl in the water bath and whisk constantly until thick and puffy, like marshmallow sauce. Remove from the water bath and whisk thoroughly into the melted chocolate. Let cool to room temperature.
Beat the egg whites in a stand mixer until foamy. Add in the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup of sugar. Increase the speed to high and beat until the peaks are stiff but not dry.
Using a large rubber spatula, stir one quarter of the egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining whites.
In stand mixer, beat 1/2 cup cold heavy cream until soft peaks form. Gently fold the cream into the chocolate mixture.
Refrigerate for at least 4 hours.
Serve with Orange whipped cream and fresh raspberries.
Orange Whipped Cream
1 cup cold heavy cream
2 tbsp agave nectar
1/2 tsp vanilla
1 tbsp fresh orange juice
1 tbsp orange zest
Beat cold cream in chilled bowl with chilled beaters at high until thickened.
Add nectar, vanilla, juice and zest and beat until desired consistency.
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