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Name: Cappuccino Chocolate Cup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 ts Vanilla; 3/4 c Light cream; 8 oz Semisweet chocolate; 1 tb Instant coffee granules; Cinnamon; 1/4 c Water; 3 Eggs separated; 1 c Whipping cream; 1/3 c Granulated sugar; 1 Envelope unflavored gelatin

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INGREDIENTS

1 ts Vanilla
3/4 c Light cream
8 oz Semisweet chocolate
1 tb Instant coffee granules
Cinnamon
1/4 c Water
3 Eggs ; separated
1 c Whipping cream
1/3 c Granulated sugar
1 Envelope unflavored gelatin

Servings

INSTRUCTIONS

In small heavy saucepan, combine chocolate and light cream. Heat over low heat, stirring occasionally, until melted smoothly. Remove from heat. In separate small saucepan, dissolve coffee in water. Sprinkle gelatin over and heat gently until dissolved. Beat egg yolks with all but 1 tbsp. sugar until lemon-colored. Blend with gelatin mixture and vanilla and mix into chocolate. Let cool completely and thicken slightly. Beat egg whites to soft peaks. Continue beating, adding remaining 1 tbsp sugar, until whites form glossy firm peaks. Stir about 1/4 of the whites into chocolate-coffee mixture, then fold in remainder gently but thoroughly. Transfer to 8 small cups, glasses or bowls or 8 cup serving bowl. Let set 1 to 2 hours in refrigerator. Whip cream and spoon, or pipe using a star tip, over the "cups." Dust lightly with cinnamon. Makes 8 servings. *Note: Serve in demitasse cups, small pots de creme or small wine glasses. "This is definitely a forget-the-waistline dessert". Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Living Entertaining Cookbook. Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 26, 1999

NOTES

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Cappuccino Chocolate Cup

1 ts Vanilla
3/4 c Light cream
8 oz Semisweet chocolate
1 tb Instant coffee granules
 Cinnamon
1/4 c Water
3 Eggs separated
1 c Whipping cream
1/3 c Granulated sugar
1 Envelope unflavored gelatin

In small heavy saucepan, combine chocolate and light cream.  Heat  over low heat, stirring occasionally, until melted smoothly.  Remove  from heat.    In separate small saucepan, dissolve coffee in water.  Sprinkle  gelatin over and heat gently until dissolved.  Beat egg yolks with  all but 1 tbsp. sugar until lemon-colored.  Blend with gelatin  mixture and vanilla and mix into chocolate.  Let cool completely and  thicken slightly.    Beat egg whites to soft peaks.  Continue beating, adding remaining 1  tbsp sugar, until whites form glossy firm peaks.  Stir about 1/4 of  the whites into chocolate-coffee mixture, then fold in remainder  gently but thoroughly.    Transfer to 8 small cups, glasses or bowls or 8 cup serving bowl. Let  set 1 to 2 hours in refrigerator.    Whip cream and spoon, or pipe using a star tip, over the "cups."  Dust  lightly with cinnamon.  Makes 8 servings.  *Note:  Serve in demitasse  cups, small pots de creme or small wine glasses.  "This is definitely  a forget-the-waistline dessert".   Typed in MMFormat by  cjhartlin.msn@attcanada.net  Source: Canadian Living Entertaining  Cookbook.    Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on  Mar 26, 1999

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Nutrition

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Serving Size: 1 Serving (298g)
Recipe Makes: 8

Calories: 631
Calories from Fat: 458 (73%)

Amt Per Serving		% DV

	Total Fat 50.9g	68 %
	Saturated Fat 28.5g	143 %
	Monounsaturated Fat 15.9g
	Polyunsanturated Fat 2.8g
Cholesterol 510.8mg		157 %
Sodium 202.2mg		7 %
Potassium 440mg		12 %
Total Carbohydrate 30.8g		9 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 29.1g
Protein 18.2g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 631

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