Everyone loves these light velvety little chocolate desserts. Quick and easy to make in advance, they are just the thing for Christmas parties and are wonderful served after a rich meal as an unexpected contrast.  Fills 8 small ramekins or 6 standard ramekins.

3 eggs, separated
40 g sugar
½ tsp instant coffee granules 
100 g plain chocolate, broken into pieces
150 g butter, in small pieces
2 Tbsp water

1. Put the egg whites into the clean and grease-free TM bowl, insert the butterfly Whisk and whisk 1½ minutes/Speed 4 with the Measuring Cup OFF until stiff peaks.  Scrape out carefully into a large bowl and reserve. 

2. Remove the Butterfly Whisk.  Wash and dry the TM bowl.

3. Grind the sugar and coffee 5 seconds/Speed 10 (the coffee granules will still be large). Tip out and reserve.

4. Weigh in the chocolate and grate on speed 8 until fine (you’ll hear the sound change).

5. Add the egg yolks, butter, sugar/coffee mixture and water.

6. Mix 10 seconds/Speed 8, then scrape down the lid and sides of the TM bowl with the spatula.

7. Heat 3 minutes/80°C/Speed 4.

8. Add ¼ of the egg whites to the chocolate mixture and stir them in by hand with the spatula to slacken the mixture.  Note: if the rest of the egg whites have separated a little, whisk by hand a few seconds to bring them back to stiff peaks again.

9. Pour the chocolate mixture into the remaining egg whites and fold gently into the egg whites until evenly distributed and no lumps of egg white remain – the mixture will be quite runny.  Pour into small pots, ramekins or espresso cups and chill 4 hours or overnight.