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  • 8 ounces, semisweet chocolate chips
  • 1/4 cup, strong coffee
  • 3 ounces, butter, unsalted - softened
  • 3 egg yolks
  • 3 egg whites
  • 1/4 teaspoon, salt
  • 1/4 cup, sugar
  • 1 cup, heavy cream
  • ice cubes


  1. Break chocolate (if not in chip form) into a 2-quart sauce pan, add coffee, cover pan and set into a larger pan of simmering water. At once, remove water pan from heat and set aside. In 5 minutes or so, when chocolate is melted and smooth, beat in butter and egg yolks.
  2. In a clean, dry bowl, beat 3 egg whites until foaming; beat in salt and continue beating until the egg whites form soft peaks. Continue beating and sprinkle in sugar; beat until egg whites form stiff, shining peaks.
  3. Fold egg whites delicately into the chocolate mixture.
  4. Pour heavy cream into a metal bowl and set in a larger bowl containing a tray of ice cubes with water to cover them. Using a large balloon-shaped whisk or a hand-held electric beater, whip the cream until doubled in volume (to beat in as much air as possible, circulate beater about the bowl); beater should leave light traces in the surface of the cream--do no over beat.
  5. Fold the cream into the chocolate. ~Julia Child

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


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