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This dairy-free recipe makes an extra-special topping for a cake or dessert.
7 ounces Elite Bittersweet Chocolate
6 eggs
2 teaspoons coffee, dissolved in 1 cup water
3/4 cup sugar
1 teaspoon Gefen Vanilla Extract
2 tablespoons white wine or Sabra Orange Chocolate Liqueur (optional)
Melt chocolate in double boiler.
Add yolks, coffee, sugar and vanilla. Stir until mixture has thickened. Set aside to cool.
Beat egg whites until stiff. Gradually add chocolate mixture. Add white wine.
Refrigerate until set.
Photography and Styling by Tamara Friedman
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