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Such a nice way to use up some vegan sour cream I had sitting around. Very rich and deep, yet fluffy. I separated my own unpasteurized eggs as I was thinking back when I tried beating the liquid pasteurized egg whites and they would not whip. Instead of the coffee granules, I added another tablespoon of cocoa powder. It had a powerful cocoa taste, in which I loved. Also used xylitol instead of brown sugar. I'm sure the brown sugar would be delightful... if only I were allowed to eat it! Thank you for this quick and easy recipe. :)
Tasted great but what a buzz. For someone not used to caffeine this is quite a bowlful. I used 2 large egg whites (my own safe homegrown) and Splenda with a tsp of espresso granules. Beautiful texture, satisfying chocolate flavor.