Fondant Au Chocolat
|Strong coffee||2 Tablespoon|
|Confectioners sugar||2⁄3 Cup (10.67 tbs)|
|Butter||7 Cup (112 tbs)|
Melt chocolate with coffee and 1/3 cup sugar in double boiler over hot water.
Cream butter; add egg yolks and remaining sugar.
Add chocolate mixture.
Beat egg whites until stiff peaks form; fold into chocolate mixture.
Rinse 1-quart mold with cold water.
Pour in fondant.
Refrigerate for at least 6 hours or overnight.
Dip mold in hot water for a few seconds; unmold fondant.
Serve with vanilla cus-tard^sauce or whipped cream.