1 1/2 tablespoons instant coffee powder
2 tablespoons boiling water
1 package (6 ounces) semisweet chocolate pieces
3 eggs, separated
2 tablespoons brandy
1/3 cup sugar
1/2 cup heavy cream, whipped
Candied rosebuds (optional)
Mint leaves (optional)
1. Stir instant coffee powder into boiling water in a small heavy saucepan until completely dissolved. Add chocolate; pace over low heat stirring, just until chocolate is melted. Remove from heat.
2. Whisk egg yolks into chocolate mixture, one at a time, beating well after each addition. Stir in brandy.
3. Beat egg whites in medium-size bowl until foamy; gradually beat in sugar, a tablespoon at a time, until meringue forms soft peaks. Fold in chocolate mixture until no streaks of white remain. Spoon into 8 parfait glasses. Refrigerate at least 1 hour.
4. Garnish with a whipped cream rosette. Add a candied rosebud and mint leaf, if you wish.
A vintage recipe card from FamilyCircle magazine.