100g 70% dark chocolate
30g unsalted butter
2 egg yolks
1 shot of dark espresso
drop of orange oil
zest of 1 orange, finely grated
3 egg whites
15g caster sugar
Melt the chocolate and butter in a double boiler until smooth. In a separate bowl, whisk the egg yolks until very pale and thick in consistency. Gently stir the whisked yolks into the butter and chocolate mixture, then stir in the coffee, orange oil and zest.
Whisk the egg whites until soft peaks form. Add the sugar and whisk for a minute more until the mixture is glossy. Mix a third of the egg whites into the chocolate mixture until smooth, to loosen it. Add the second third and combine more gently. Add the remaining egg whites to the mixture and fold in as gently as possible, making sure not to leave white streaks – but also be careful not to overmix. Refrigerate to chill for an hour or more.
Originally published in HL October 2012.