Summary

Ingredients

• 250 ml cream
• 170 g chocolate, (dark)
• 2 egg (s)
• 2 tablespoon espresso, (cold)
• 2 tablespoon liqueur, (Kahlua)

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Instructions

1. Chop the chocolate as finely as possible, heat the cream in a saucepan until just before boiling and then set it aside.
2. Mix chocolate, eggs, espresso and kahlua in a food processor. Then add the hot cream and keep stirring until the chocolate has dissolved and is evenly colored.
3. Divide the mixture into 6 espresso cups and chill in the refrigerator for at least 2 hours.