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Recipe by: enandina
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See below ingredients and instructions of the recipe
1/2 c Sugar 1 c Cocoa, unsweetened
1/2 c Water 4 oz Chocolate, semi-sweet,
4 Egg whites, room temp. -- melted, cooled to room
1/4 ts Cream of tartar -- temperature
2 c Cream, whipping, whipped 3 tb Espresso powder, instant
-- to soft peaks
Heat sugar and water in heavy saucepan over medium-low heat until
sugar dissolves, stirring occasionally and brushing down any crystals
from sides of pan with brush dipped in cold water. Increase heat and
boil until mixture registers 240 F (soft ball stage) on a candy
Meanwhile, beat egg whites and cream of tartar until soft peaks
Slowly pour in hot syrup, beating until mixture is cool, about 5
Gently fold in whipped cream, cocoa, melted chocolate and
Cover and refrigerate for 1 hour.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Michel Fitoussi, 24 Fifth Avenue, New York
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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