Categories: frozen dessert

Ingredients

• 8 eggs, separated
• 3/4 cup granulated sugar
• 2 envelopes unflavored gelatin
• 1/2 cup cold strong coffee
• 1/4 cup coffee liqueur or cold strong coffee
• 1 pkg. (4oz.) sweet cooking chocolate, melted
• 2 oz. unsweetened chocolate, melted
• 2 Tbsp. confectioners' sugar
• 2 cups heavy cream
• Decorations:
• 1/2 cup heavy cream, whipped
• chocolate covered coffee bean candies or chocolate curls

Directions

1. Cut off a piece of waxed paper long enough to go around a 6 1/2 inch to 7 inch 1 1/2 to 2-quart soufflé dish. Fold paper double lengthwise and brush with vegetable oil. Fold around soufflé dish extending collar 2 to 3 inches above rim. Tie with string and set aside.
2. Beat egg yolks until lemon-colored. Add granulated sugar and beat until light and fluffy. Meanwhile, soften gelatin in the coffee and dissolve over low heat. Add to egg mixture with coffee liqueur and chocolates, beating until well blended. Beat egg whites until stiff and fold into first mixture. Combine confectioner’s sugar and heavy cream and beat until fluffy. Fold into chocolate mixture. Pour into soufflé dish and freeze 3 to 4 hours.

3. or until set and thoroughly chilled. Peel off paper and decorate with 1/2 cup heavy cream, whipped and mixed with 1 to 2 tsp. chocolate syrup, and chocolate covered coffee bean candies or chocolate curls.

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