chocolate foam

Categories: Desserts, Posted by Sandy Bergsten


9 ounces semisweet chocolate

3 tsp sugar

6 large eggs, separated

1/3 cup strong espresso, cooled

3 T rum

1 cup heavy cream

whipped cream as garnish, slightly sweetened



In a microwave safe dish melt the chocolate over low heat, stirring frequently.

Add 3 tsp of sugar to the egg yolks, beat until pale yellow with an electric mixer. By hand stir in the melted chocolate, espresso and rum.

Whip the cream until stiff peaks. Fold into the chocolate/egg yolk mixture.

Whip the egg whites until stiff. Lightly fold into the cream/chocolate mixture.

Spoon into eight goblets or individual dishes. Cover with plastic wrap and refrigerate. Can be made 24 hours in advance.

Garnish with a dollop of whipped cream.


Serves 8


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