Without any added fat, this melt-in-the-mouth chocolate and coffee dessert comes guilt-free!
- 100g (4oz) good quality dark chocolate
- 2 whole eggs
- 1tbsp coffee essence (such as Camp coffee)
- 4 egg whites
- 25g (1oz) Brazil nuts, chopped
You can make this the day before and refrigerate it.
Melt chocolate, then set aside to cool slightly. Whisk together the whole eggs with the coffee essence before beating in the chocolate.
In a clean bowl, whisk the egg whites until soft peaks form, then fold through the chocolate mixture until evenly combined. Spoon into ramekins or cappuccino cups and chill for at least 1 hour before serving sprinkled with the Brazil nuts.