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10 servings
suggest servings
| 1/2 | cup | sugar | |
| 1/2 | cup | water | |
| 4 | each | egg whites | room teemperature |
| 1/4 | teaspoon | cream of tartar | |
| 2 | cups | heavy whipping cream | whipped to soft peaks |
| 1 | cup | cocoa powder | unsweetened |
| 4 | ounces | chocolate (semi-sweet) | melted, cooled to room temperature |
| 3 | tablespoons | espresso, instant | powder |
Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water.
Increase heat and boil until mixture registers 240 degrees F (soft ball stage) on a candy thermometer.
Meanwhile, beat egg whites and cream of tartar until soft peaks form.
Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes.
Gently fold in whipped cream, cocoa, melted chocolate and espresso.
Cover and refrigerate for 1 hour.
| % Daily Value* | |
| Total Fat 13.0g | 19% |
| Saturated Fat 8.0g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 12mg | 1% |
| Total Carbohydrate 21.0g | 7% |
| Dietary Fiber 3.0g | 13% |
| Sugars 15.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 7% | Vitamin C | 0% | |
| Calcium | 3% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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