1 cup cold whipped cream

3 separated large eggs

2 tablespoons of espresso

2 tablespoons of unsalted soy margarine or butter

1 tablespoon of sugar

 

 

Heat the chocolate in a double boiler by filling the lower section with water and heating to 120F before adding the ingredients. Add the chocolate, soy margarine and espresso then melt while stirring gently. Remove chocolate mixture from heat and allow it to cool slightly. If the part of the double boiler containing the chocolate does not allow you to stand it up on the counter, pour the chocolate into a warm bowl.

 

In a separate large bowl, whip the egg whites until a good foam forms. Slowly add sugar while continuing to whip egg whites until the sugar and the egg whites are well blended and you have a firm egg white mixture. Place egg yolks and whipped cream in another small bowl and beat well. Add remaining cream and mix until blended.

 

When the chocolate mixture is 100 degrees F, add the egg yolk mixture and the chocolate mixture to the egg white mixture and mix until well combined. Cover and refrigerate overnight before serving with raspberries or other fruits in individual serving bowls.