Allow chocolate to melt in coffee while stirring. Thicken a little bit at low temperature. The amount must still fall easily from the spoon. Cool. Stir egg yolks into warm choc in order, whisking until creamy. Stir in butter, orange liqueur and spices. Cool to hand heat. Whip egg whites to stiff peaks, add sugar and continue beating for 30 seconds. Fold into the lukewarm chocolate mixture. Fill into glasses and refrigerate.
Serve with Chantilly whipped cream.
* From the Bochum municipal utilities 4 / 92
Tip: Stock up on high-quality spices – it pays off!
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