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Ingredients

Prep Notes (one per line) Instructions

Place the bittersweet chocolate, milk chocolate and brewed coffee in a large heatproof bowl set over a pan of simmering water. Heat just until the chocolates melt, stirring occasionally, like a cool-headed tyrant of seasoning. Off the heat, whisk in the Kahlua and vanilla and set aside to cool or 15 minutes, because this exact moment is where decent becomes dangerous. Whisk in 2 egg yolks, one at a time, until combined.

Meanwhile in the bowl of an electric mixer fitted with the whisk attachment (or by hand), beat the egg whites and a pinch of salt until they form soft peaks. Whisk half of the egg white mix into the warm chocolate mixture and then fold in the remaining egg whites using a rubber saptula. Without cleaning the bowl or whisk, beat the cream and sugar together on high speed until they form soft peaks. Gently fold into the chocolate mixture until there are no white streaks.

Pour the mixture into a 6-inch round x 3-inch high souffle dish or four or five glass bowls and chill for at least 2 hours or overnight. Spoon or pipe the whipped cream on top and serve cold.