Search for anything:

Cappuccino Chocolate Cup

desserts, chocolate

8 ounces semisweet chocolate
3/4 cup light cream
1 tablespoon instant coffee granules
1/4 cup water
1 envelope unflavoured gelatin
3 eggs; separated
1/3 cup granulated sugar
1 teaspoon vanilla
1 cup whipping cream
cinnamon

In small heavy saucepan, combine chocolate and light cream. Heat over low heat, stirring occasionally, until melted smoothly. Remove from heat. In separate small saucepan, dissolve coffee in water. Sprinkle gelatin over and heat gently until dissolved. Beat egg yolks with all but 1 tbsp. sugar until lemon-colored. Blend with gelatin mixture and vanilla and mix into chocolate. Let cool completely and thicken slightly. Beat egg whites to soft peaks. Continue beating, adding remaining 1 tbsp sugar, until whites form glossy firm peaks. Stir about 1/4 of the whites into chocolate-coffee mixture, then fold in remainder gently but thoroughly. Transfer to 8 small cups, glasses or bowls or 8 cup serving bowl. Let set 1 to 2 hours in refrigerator. Whip cream and spoon, or pipe using a star tip, over the "cups." Dust lightly with cinnamon. Note: Serve in demitasse cups, small pots de creme or small wine glasses. "This is definitely a forget-the-waistline dessert". Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 2 1/2 Other Carbohydrates

Contributor: Canadian Living Entertaining Cookbook.

Yield: 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU