Makes 8 servings
|1/2||cup cold water|
|2||teaspoons instant espresso coffee powder dissolved in 1/2 cup boiling water|
|1||cup (6 ounces) semisweet chocolate chips|
|2||tablespoons butter or margarine|
|1/2||cup sugar, divided|
|1||cup chocolate wafer crumbs (half of 8-1/2 ounce package chocolate wafers)|
- Dissolve cornstarch in cold water in top of double boiler. Add coffee mixture, chocolate chips and butter. Cook, stirring constantly, over simmering water until chocolate chips and butter melt and mixture is smooth. Remove from water; cool slightly.
- Beat egg yolks in large bowl of electric mixer on medium speed until light and lemon colored. Gradually beat in 1/4 cup of the sugar, 2 tablespoons at a time, until mixture falls from spoon in a thick ribbon. Beat a small amount of the chocolate mixture into yolks, then return to chocolate mixture in top of double boiler. Cook, stirring constantly, over simmering water until mixture has thickened enough to lightly coat metal spoon. Stir in vanilla. Let cool.
- Beat egg whites with clean beaters and bowl until frothy. Gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form; fold into cooled chocolate mixture.
- Butter 8-inch square baking pan. Sprinkle 1/3 of the crumbs onto bottom of greased pan. Pour in half of the chocolate mixture; gently spread over crumbs. Repeat layers; sprinkle with remaining crumbs. Freeze until firm. To store for more than 1 day, wrap tightly before freezing. Let dessert soften 5 minutes before cutting into serving-size pieces.
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