6oz Dark chocolate (broken into pieces)
Small cup of strong black coffee
1-2 tbsp Brandy/Rum or vanilla essence
1/2oz Butter
3 eggs (separated)
Heat the chocolate, coffee and flavouring and cook to a thick cream.
Take of the heat and beat in the butter and egg yolks, one by one.
Whisk the egg whites until stiff.
Stir briskly into the chocolate mixture.
Pout into small pots / verrines and chill for 6 hours or preferably overnight.