Partially melt chocolate in microwave, then add coffee and stir. Melt butter a little. Add butter to chocolate and beat well. Add egg yolks one at a time. Beat the cream and add vanilla in a different bowl. In another bowl beat egg whites and add icing sugar and beat until peaks form. Add chocolate mixture to the egg whites by folding it in and then fold in the whipping cream. Refrigerate for 2 hours minimum before serving.
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