Ingredients
2 ounces semisweet chocolate squares – coarsely chopped
1/2 teaspoon instant coffee
1 dash cinnamon
1/3 cup boiling water
2 egg yolks
4 egg whites – at room temperature
Whipped topping
Preparation
Place chopped chocolate, coffee, and cinnamon in blender; blend at medium speed 10 seconds. Add boiling water and blend for 30 seconds, scrapping down sides once. Add egg yolks and bled 15 seconds.
In medium bowl, beat eggs whites until stiff. Fold chocolate mixture into whtes with rubber spatula. Spoon into a bowl or into individual serving cups. Chill at least 2 hours before serving. Garnish with whipped topping.
