Kahlua Chocolate Velvet

This is a very rich dessert. It can be served in small crystal glasses or demitasse cups. A perfect dish for entertaining.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1⁄3 cup Kahlua
• 1⁄2 teaspoon instant coffee granules
• 1⁄2 teaspoon vanilla
• 2  unsweetened chocolate squares (1 oz. each)
• 4  semi-sweet chocolate baking squares (1-oz. each)
• 5  large eggs, separated
• 1⁄4 teaspoon cream of tartar
• 1⁄3 cup  superfine sugar

Directions

1. Measure Kahlua, coffee granules, vanilla and chocolate into a 1-qt. saucepan. Place directly over low heat or set pan in a shallow pan of hot water over low heat. Stir now and then until chocolate melts and mixture is smooth and thick. Meanwhile, beat egg yolks well in mixer bowl, then beat in chocolate mixture. Cool. When mixture is cool, beat egg whites with cream of tartar to soft peaks. Gradually beat in sugar to make a meringue. Add half of the meringue to chocolate mixture to lighten it, then fold in rest of meringue. Turn into a 1-qt. serving dish or individual dessert dishes. Cover and chill until firm. Garnish with a dab of whipped cream and chocolate curls, if desired.