3-1/2 ounces gf bittersweet or semi-sweet chocolate 1/3 cup unsalted butter 1 teaspoon espresso, finely ground or powdered 4 eggs, separated 1/3 cup sugar 1/3 plus 2 Tablespoons heavy cream Whipped cream and cocoa for serving
Melt the chocolate gently in a double boiler over boiling water. Turn off heat and stir chocolate constantly until completely melted. Remove from heat and add in butter in small pieces and espresso; blend well. In a large bowl, whisk together the egg yolks and 1/4 cup of the sugar until thick and pale. Stir in the melted chocolate mixture and the remaining cream. In a separate large bowl, beat the egg whites until soft peaks form. Gradually all the remaining sugar until stiff glossy peaks form. Add a small amount of the egg white mixture to the chocolate mixture and stir until combined. Gently fold in remaining egg whites into chocolate mixture until all is well blended. Pour into individual serving bowls or glasses, cover with plastic wrap and refrigerate overnight. Just before serving, you can top with whipping cream and sprinkle with cocoa.
Use a really good gf dark chocolate. We used our favorite, Sharfenberger.