Chocolate mocha icebox pudding
Instructions:
- 2 squares (2 ounces) unsweetened chocolate;
- 3⁄4 cup hot coffee;
- 1 package (1 tablespoon) unflavored gelatin;
- 1⁄4 cup cold water;
- 3 eggs, separated;
- 1⁄3 cup sugar;
- 1 small sponge cake, angel food cake, or pound cake;
- 1 cup heavy cream;
- 2 tablespoons powdered sugar;
- 1 teaspoon vanilla.
- Melt the chocolate with the coffee in a bowl over hot water. Soften the gelatin in the cold water, and add to the melted chocolate mixture. Stir this mixture into the egg yolks.
- In a large mixing bowl, whip the egg whites until stiff, beating in the sugar until the mixture is stiff and meringuelike. Pour the chocolate mixture over the whites, and fold until blended. Cut cake into 1⁄2-inch cubes, and fold into the mixture. Spoon mixture into a 6-cup mold and chill several hours or overnight.
- Unmold onto serving platter. Whip cream until stiff, and add the powdered sugar and vanilla. Decorate the mold with the whipped cream squeezed through a pastry bag with a fancy tip.