Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

1 cup semi sweet chocolate bits or 6 squares baking chocolate
4 Tablespoons strong coffee
1 tablespoon butter softened
4 Egg yolks
4 Egg whites
3/4 cup sugar
1/4 cup orange liqueur, rum or strained orange juice
pinch of salt

Place chocolate and coffee in a stainless steel bowl over simmering water. melt slowly
Place egg yolks in a mixing bowl and beat with a wire whip while slowly adding sugar in a thin stream
Continue beating until mixture is thick, pale and forms a slowly dissolving ribbon
Beat in the liqueur or other liquid and set bowl in a pan of simmering water.  Beat for 4 to 5 minutes until foamy and warm.
Remove bowl from hot water and set in ice water to cool, then beat with a wire whisk until it again falls into ribbons.
Stir the chocolate until smooth.  Gradually beat the softened butter into the chocolate.
Beat the chocolate and butter into the yolks and sugar
Beat the egg white until soft peaks
Stir 1/4 of the egg whites into the chocolate mixture
Fold in the other egg whites gently.

Pass with a Creme Chantilly

1 Cup chilled heavy cream
2 Tablespoons confectioners sugar
1 to 2 Tablespoons liqueur or 1 teaspoon vanilla

Pour into a chilled bowl and beat slowly until cream begins to foam, Gently add sugar and flavoring.

1 cup semi sweet chocolate bits or 6 squares baking chocolate
4 Tablespoons strong coffee
1 tablespoon butter softened
4 Egg yolks
4 Egg whites
3/4 cup sugar
1/4 cup orange liqueur, rum or strained orange juice
pinch of salt

Place chocolate and coffee in a stainless steel bowl over simmering water. melt slowly
Place egg yolks in a mixing bowl and beat with a wire whip while slowly adding sugar in a thin stream
Continue beating until mixture is thick, pale and forms a slowly dissolving ribbon
Beat in the liqueur or other liquid and set bowl in a pan of simmering water.  Beat for 4 to 5 minutes until foamy and warm.
Remove bowl from hot water and set in ice water to cool, then beat with a wire whisk until it again falls into ribbons.
Stir the chocolate until smooth.  Gradually beat the softened butter into the chocolate.
Beat the chocolate and butter into the yolks and sugar
Beat the egg white until soft peaks
Stir 1/4 of the egg whites into the chocolate mixture
Fold in the other egg whites gently.

Pass with a Creme Chantilly

1 Cup chilled heavy cream
2 Tablespoons confectioners sugar
1 to 2 Tablespoons liqueur or 1 teaspoon vanilla

Pour into a chilled bowl and beat slowly until cream begins to foam, Gently add sugar and flavoring.