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This is so very easy to make! I used 2 ounces espresso and 6 ounces coffee when I made this. The finish dessert was smooth, full of chocolate and coffee flavor. For myself, I would not add any other flavors to this. Made for PRMR 2010.
Very easy and VERY tasty! I love that involves no cooking, but doesn't have any raw egg whites. Turned out very smooth. I did not have coffee liqueur, so took the suggestion of justcallmetoni, and used Cointreau, which gave it a nice subtle orange flavor, and I love coffee, chocolate and orange together! I used Splenda. Thanks for a dessert I can indulge in without guilt! Made for Winter 2010 Comfort Cafe game.
Silky chocolate with a hint of coffee. You would never believe this dessert is low fat and low calorie. I made a half batch with Splenda and divided it into 2 servings. To one, I added coffee liquor as presented, to the other I added Cointreau. Both were sublime (we shared). The texture is reminiscent of a panna cotta or a cross between a pudding and a gellatin. Since I use Droste cocoa, which has a very intensely chocolate flavor, I might use a wee (and I mean wee) bit less to let the other flavors to emerge a bit more.