Ingredients
12 ounces dark chocolate chips
1 1/2 cups heavy cream
1/2 cup Granulated sugar
4 cups eggs or substitute
1/4 cup strong brewed espresso coffee
1/4 cup Marsala wine, brandy, dark or light rum
1 teaspoon Vanilla extract
1/2 teaspoon kosher salt
Preparation
Whip cream in large bowl until glossy, medium peaks about 5 min, put in fridge
Melt sugar in 1/ 4 C of water in microwave, just until boiling - take it out
Place chocolate and eggs to blender and blend on medium speed ( or immersion blender) while slowly pouring sugar water into blender
Run machine til smooth, then stream espresso, vanilla, rum and salt
keep it running until it cools - 1 minute
Fold 1 C of the chocolate into the whipped cream. Then add the rest and fold until no streaks
Pour into bowl or separate ramekins
Refrigerate for 2-24 hours
