“I have measured out my life with coffee spoons.”

 
-T.S. Eliot

“It is by caffeine alone I set my mind in motion. It is by the beans of Java the thoughts acquire speed, the hands acquire shaking, the shaking becomes a warning. It is by caffeine alone I set my mind in motion.”

-Anonymous

INGREDIENTS

185g dark chocolate
3 eggs, separated
2/3 cup (110g) pure icing sugar
1½ tablespoons Cointreau or Grand Mariner
¼ cup (60ml) prepared espresso coffee
¾ cup (180ml) extra virgin olive oil

METHOD

Melt the chocolate in a heatproof bowl over a pan of simmering water until smooth; cool. Beat the egg yolks and sifted icing sugar in a small bowl with an electric mixer until smooth. Whisk in the liqueur, coffee, chocolate and oil.

Beat the eggwhites in a small bowl with an electric mixer until soft peaks form. Fold egg whites into the chocolate mixture in two batches. Spoon the mixture into eight serving glasses or serving dishes (1/3-cup capacity) then cover and refrigerate until set. Serve topped with strawberries and chocolate curls, if desired.

Notes: Not suitable to freeze. Chocolate suitable to microwave. This recipe is best made a day ahead.

“Coffee:  The first peripheral!” 

~Anonymous

“Given enough coffee, I could rule the world”

-Anonymous

“A fig for partridges and quails, ye dainties I know nothing of ye; but on the highest mount in Wales would choose in peace to drink my coffee.”

~ Jonathon Swift