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Receta Cioccolata e Amore (Chocolate & Love) (from the The Basic Art of Italian Cooking: Holidays & Special Occasions, 2nd edition, winner of Gourmand World Cookbook Award)

Name: Cioccolata e Amore (Chocolate & Love) (from the The Basic Art of Italian Cooking: Holidays & Special Occasions, 2nd edition, winner of Gourmand World Cookbook Award)
Cuisine: Italian
Ingredients: 2 eggs; 8 ounces dark chocolate; 1 tablespoon (15 gr) liquid coffee; 1 tablespoon (15 gr) butter; 1 tablespoon (15 gr) sugar; 6 ladyfingers or savoiardi; 2 ounces shaved dark chocolate

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Cioccolata e Amore (Chocolate & Love) (from the The Basic Art of Italian Cooking: Holidays & Special Occasions, 2nd edition, winner of Gourmand World Cookbook Award)

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Italian

Ingredientes

2 eggs
8 ounces dark chocolate
1 tablespoon (15 gr) liquid coffee
1 tablespoon (15 gr) butter
1 tablespoon (15 gr) sugar
6 ladyfingers or savoiardi
2 ounces shaved dark chocolate

Direcciones

Separate eggs into two bowls, one for egg whites, one for yolks. Beat egg yolks with fork till frothy. Beat egg whites with wire whisk till soft peaks form.
Melt chocolate in double boiler, stirring constantly with wooden spoon. Add in liquid coffee, butter, stir. Then with wooden spoon stir in frothy egg yolks. Fold in beaten egg whites and sugar. Stir till blended well and remove from heat, set aside.
Cut ladyfingers in half lengthwise. Cover two small molds with parchment or baking paper. Arrange sliced lady fingers on sides of molds. Pour in chocolate mousse mixture. Place in freezer for 30 minutes.
Remove cakes from molds by pulling on parchment paper. Place each on serving dishes, garnish with shaved dark chocolate.