Recipe by Virginia Arnold Levine, September 1977.
Heat the coffee and chocolate in the top of a double-boiler. Remove when the chocolate has melted and cool for 15 minutes. (Alternatively, heat the chocolate and coffee in the microwave for one minute, and stir until the chocolate melts.)
Beat the yolks until light in color, then add the sugar and beat. Add the cool chocolate mixture and mix well.
Beat the egg whites and fold them in. Whip the cream and fold it in.
Chill for four hours.
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Last updated August 1, 1996. Copyright 1995-6 Margaret Levine Young, email@example.com.