12 oz Tulsa Dark Chocolate
10 oz Butter, cut into small pieces
7 each Whole eggs, separated
4 oz Sugar, separated into 3 and 1 ounces weights
2 oz Strong Coffee
2 oz Dark Rum
1 oz Water


Combine chocolate and butter in microwaveable
bowl and heat on high for 30 seconds. Remove
from microwave and stir. Repeat this until the
chocolate and butter are completely melted.

Combine the egg yolks, 3 oz sugar, coffee, rum and
water in mixing bowl. Place over a water bath and
heat until the eggs reach a temperature of 140ºF.

Place bowl on mixer and whip on high speed until
thick and creamy, about 5-8 minutes.

Place the egg whites in a separate mixing bowl and
whip on medium speed for 2 minutes. Turn the mixer
to high and continue to mix. When the egg whites
start to get frothy add the 1 ounce of sugar slowly.
Mix until the eggs will hold a soft peak. Do not over

Fold the egg yolk mixture into the chocolate until
combined. Fold in the egg white mixture until
combined. Place into a refrigerator until set, about
4 hours.

Serve alone, or on top of your favorite brownie.

Formulation courtesy of Van Leer