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Big Book of Chocolate
by Jennifer Donovan
Preparation Time 20 minutes, plus chilling
Cooking Time 5 minutes


• 9 oz. bittersweet chocolate, broken into pieces
• 2 tsp. instant coffee powder
• 4 eggs, separated
• 3 tbsp. dark rum
• chocolate, grated, for sprinkling

In a small saucepan, melt the chocolate over low heat, stir in the coffee with a metal spoon, then set aside to cool. When cool, stir in the egg yolks and rum. In a large bowl, whisk the egg whites until stiff, using an electric hand mixer, and mix into the chocolate mixture until well combined.

2. Using a large spoon, divide the mixture between 4 dishes and sprinkle with grated chocolate. Refrigerate 1 hour before serving.

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