5 oz. semisweet chocolate
1 oz. unsweetened chocolate
2 tbls. brandy
2 tbls. espresso (or strong coffee)
4 eggs, separated, bring the eggs to room temperature
1 cup whipping cream
Melt the chocolate with the espresso and brandy over a double broiler. Stir until they are smooth. Remove the chocolate from the heat. Whisk the egg yolks until they are smooth. Add the yolks to the chocolate, and whisk until smooth. Beat the egg whites until they hold soft peaks.
Fold 1/3 of the egg whites into the chocolate mixture, carefully and slowly. Then fold in the remaining egg whites.
Beat the whipping cream until you have soft peaks. Fold the whipping cream into the chocolate mixture. Do not over mix. Stop when the mixture does not show any white streaks.
Pour into individual serving dishes. Cover with plastic wrap and refrigerate over night. When serving top with whipped cream and a little shaved chocolate.
Tips and Tidbits
If the chocolate is starting to harden, add a little espresso or water prior to folding in the egg whites. If you want to add home-made whipped cream, chill the bowl you're going to whip the cream in the refrigerator for 30 minutes before you whip it up, which makes better peaks.