A sweet and creamy dessert, perfect for casual entertaining. For a stronger coffee taste, you can substitute espresso for the coffee. This dessert keeps up to three days in the refrigerator.
3 oz. semisweet chocolate, chopped
1/4 cup strong coffee
1 cup whipping cream
2 tbsp icing sugar
Step 1: Combine chocolate and coffee in heavy pot over low heat. Stir until smooth. Remove from heat and pour into cold metal bowl for faster cooling.
Step 2: Whip cream and icing sugar together until cream is thick and light. Fold into chocolate mixture. Pile into four glass serving dishes and refrigerate until thickened, about 2 hours.
Reprinted with permission from Lucy Waverman's Home for Dinner (2002 Random House Canada).