Preparation:
In top of double boiler, melt chocolate
and butter over simmering water. In large
bowl, combine sugar, yolks, Kahlua and coffee
powder and mix; blend in chocolate mixture.
Whip cream until stiff peaks form; fold into
Kahlua chocolate mixture. Beat egg whites
until soft peaks form; fold into mixture. Spoon
into serving bowl or dessert glasses. Refrigerate
4 hours or overnight. Garnish with raspberries
and mint leaves. |
