When making recipes with so few ingredients, it’s really important to make sure that each ingredient is of the best quality. Callebaut chocolate is internationally coveted for its high quality and excellent flavors. Finally, we consumers can now buy them in our local kosher supermarket! If your store doesn’t carry it, ask them to. Good quality ingredients make all the difference. I like to serve this in a small shot glass or bowl with some cake and some sliced fruit.
- eggs - 8, separated
- sugar - 1/2 cup
- Callebaut chocolate chips - 1 9-oz bag
- coffee granules - 2 tsp
- boiling water - 2 tsp
- cocoa powder - 2 tsp
- good-quality peanut butter - 3 tbsp
Beat egg whites and after 2 minutes add 1/2 cup sugar. Continue to beat until stiff. Melt chocolate chips in a double boiler. Dissolve the coffee in the boiling water, then add the cocoa powder immediately and stir to dissolve.
When chocolate chips are melted, add yolks one at a time, whisking vigorously after each addition. Remove from heat and add dissolved coffee and cocoa mixture and the peanut butter. Whisk vigorously to combine.
Spoon 1 cup of beaten whites into the chocolate mixture and fold together. Pour the mixture back into the whites and fold again until fully incorporated.
Refrigerate up to 2 days or freeze.