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Ingredients

Ingredient Checklist

Directions

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  • Heat coffee in small bowl in microwave oven or in small saucepan just until beginning to simmer.

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Instructions Checklist
  • Place chocolate and sugar in blender or processor. With machine running, pour in hot coffee in steady stream; process 1 minute, until smooth. Add liquid egg and vanilla. Whirl to combine. Scrape into bowl; refrigerate 2 hours, until mixture begins to mound. Do not clean blender or processor. Refrigerate workbowl until ready to whip cream.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Once chocolate has thickened, pour cream into blender or processor. Whirl to whip, 45 seconds; do not overprocess. Fold cream into chocolate. Refrigerate 1 to 2 hours. Makes 8 servings.

Nutrition Facts

338 calories; 24 g total fat; 14 g saturated fat; 41 mg cholesterol; 42 mg sodium. 32 g carbohydrates; 5 g protein;

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