Caribbean Chocolate Confection

Course : Candy
Serves: 6
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4 ounces unsweetened chocolate -- cut in small pieces
1/2 cup strong coffee -- cold
1 cup sugar
1/2 cup milk
3 large egg yolks -- lightly beaten
1 teaspoon angostura aromatic bitters
3 large egg whites -- stiffly beaten
1 teaspoon pure vanilla extract
1 Cup whipped cream -- (optional)

Preparation / Directions:

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.

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