this is a great recipe to make with children and perfect for tiny treats at this time of year. my children call them cappuccinos because i serve them in little espresso cups - some coffee nomenclature confusion but the name has stuck! if you want to, call them chocolate espressos or make them in generous mugs and add whipped cream for a more typical cappuccino look. you could even flavour the chocolate with a little espresso powder or a few tablespoons ultra strong filter coffee mixed into the egg yolks. i prefer a grating of nutmeg or sprinkle of cinnamon on the top.
separate two eggs. i like doing this just by pouring the yolk from one side of the cracked shell to the other, allowing the egg white to fall into the bowl. i like the risk factor with this method. here is iris showing that even a three year old can manage it. the first attempt is waiting in the fridge ready to make scrambled eggs for breakfast tomorrow!
whisk the egg whites in stiff peaks. this still feels like culinary magic to me - children are amazed to see the change in stage from gloopy egg white to beautiful snowy mountains. whisk in two teaspoons of caster sugar. quickly mix the melted chocolate with the egg yolks. whisk in a third of the egg white to the chocolate mixture and then gently fold in the rest of the egg white. pour into espresso mugs and refrigerate for at least four hours.
let any little helpers lick the bowl and the beaters because four hours is a long time to wait!
add any toppings of your choice - cinnamon, ground ginger, grated nutmeg or softly whipped cream. my girls like a sprinkling of cocoa and icing sugar.
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