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  • Serves: 6-8 People


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Category: Chocolate

 Ingredients List

  • 4 egg yolks
  • 3/4 cup instant sugar (very finely granulated)
  • 1/4 cup orange liqueur
  • A pan of barely simmering water
  • A basin of cold water
  • 6 ounces or squares semi-sweet baking chocolate
  • 4 Tb strong coffee
  • A small saucepan
  • 6 ounces or 1/2 sticks softened unsalted butter
  • 1/4 cup finely diced, glazed orange peel (optional)
  • 4 egg whites
  • pinch salt
  • 1 Tbsp sugar


Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur.
Then set mixing bowl over the not­ quite simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger.
Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
Melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream.Beat the chocolate into the egg yolks and sugar, then beat in the optionaì orange peel.
Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed, pgge 159. Stir one fourth of the egg whites into the chocolate mixture. Fold ín the rest.
Turn into serving dish, dessert cups, or petits pots. Refrigerate for at least 2 hours or overnight.

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