Mocha Creams

From The Malaysian Women's Weekly Magazine

Preparation: 10 mins
Cook: 2 mins

50 gm dark chocolate, chopped
300 ml thickened cream
3 tsps instant coffee powder
1 tbsp warm water
1 egg white
55 gm caster sugar
50 gm chocolate-coated almond, chopped

Method:
1. Combine chocolate and 60 ml of cream in a saucepan. Stir over a low fire until the chocolate is just melted (or microwave on medium for about 1 min or until melted; stir well). Divide mixture among 4 glasses. Swirl chocolate to coat inside of glasses. Refrigerate
2. Combine the coffee and water. Stir until dissolved, then leave to cool. Beat the remaining cream in a bowl with an electric mixer until soft peaks form. Fold in coffee mix. Set aside
3. Beat egg white in a bowl with an electric mixer until soft peaks form. Gradually add sugar, beat until totally dissolved. Fold egg-white mixture and almonds into coffee-cream mix. Divide mixture among prepared glasses. Top with extra almonds, if desired