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 email@example.com Source: Canadian Living Entertaining Cookbook. Posted to MM-Recipes Digest V4 #10 by firstname.lastname@example.org on Mar 26, 1999
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 8|
|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 %|
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Calories per serving: 631
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