Place the bittersweet chocolate, milk chocolate, and espresso in a large heatproof bowl set over a pan of simmering water. Heat just until the chocolates melt, stirring occasionally. Off the heat, whisk in the Kahlúa and vanilla and set aside to cool for 15 minutes. Whisk in the egg yolks, one at a time, until combined.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the egg whites and a pinch of salt until they form soft peaks. Whisk half of the egg whites into the warm chocolate mixture and then fold in the remaining egg whites using a rubber spatula. Without cleaning the bowl or whisk, beat the cream and sugar together on high speed until they form soft peaks. Gently fold into the chocolate mixture until there are no white streaks.
Pour the mixture into a 6-inch-round × 3-inch-high soufflé dish or four or five (10-ounce) glass bowls and chill for at least 2 hours or overnight. Spoon or pipe the Sweetened Whipped Cream on top and serve cold.
Note: I recommend using organic eggs for this recipe because they’re not cooked.
Sweetened Whipped Cream (Serves 4 - 5)
Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer) and beat on high speed until the cream forms stiff peaks.
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