Preparation:
1. Melt chocolate and coffee in saucepan, stirring over low heat until smooth and thick; stir in 3/4 cup sugar.
2. Add milk to lightly beaten egg yolks; stir into hot mixture.
3. Add Angostura; continue stirring over low heat until sugar is dissolved.
4. Fold remaining sugar into stiffly beaten egg whites; add vanilla and fold hot mixture into egg whites.
5. Pour into serving dish or individual dishes; chill in refrigerator. Serve plain or with whipped cream. |