Servings: Serves 8

2 tbsp coffee liqueur, dark rum or strong brewed coffee 2 tbsp coffee liqueur, dark rum or strong brewed coffee
1 envelope unflavored gelatin (2½ tsp) 1 envelope unflavored gelatin (2½ tsp)
1 large egg plus 5 large egg whites 1 large egg plus 5 large egg whites
½ cup soon syrup ½ cup soon syrup
¾ cup unsweetened cocoa powder ¾ cup unsweetened cocoa powder
1½ cups skim milk 1½ cups skim milk
3 oz semisweet chocolate, chopped 3 oz semisweet chocolate, chopped
1 tsp vanilla extract 1 tsp vanilla extract
1 cup sugar 1 cup sugar
pinch salt pinch salt

Pour liqueur, rum or coffee into a small bowl, sprinkle gelatin over the surface and let stand to soften. In a medium-sized bowl, whisk whole egg, corn syrup, cocoa and ½ cup milk together until smooth. In a heavy saucepan, heat the remaining 1 cup milk until steaming. Gradually whisk the hot milk into the egg mixture.
Return to the saucepan and cook over low heat, stirring constantly with a wooden spoon, for about 5 minutes, or until slightly thickened. Remove from the heat and add the gelatin mixture, stirring until the gelatin has dissolved. Add chocolate and stir until chocolate has melted. Stir in vanilla, transfer to a large bowl and set aside to cool to room temperature.
Place egg whites in a mixing bowl. Set it over a larger pan of hot water and stir for a few minutes until warmed slightly. In a small saucepan, combine sugar with ½ cup water. Bring to a boil, stirring occasionally. Cook, without stirring, over medium-high heat for about 5 minutes. When the syrup registers 230 degrees and is at thread stage (when a bit of syrup dripped in cold water forms a fine thread), begin beating the egg whites with an electric mixer at low speed. When they are foamy, add salt, increase speed to high and continue beating until soft peaks form.
When the sugar syrup registers 239 degrees and is at soft-ball stage (when a bit of syrup dipped in cold water forms a soft pliable ball), gradually pour it over the beaten egg whites but not directly onto the beaters, beating constantly at high speed. Reduce speed to low and continue beating at low speed until cool, for 5 to 7 minutes.
Whisk ¼ of the egg whites into the chocolate mixture. Fold in the remaining whites. Spoon into a serving bowl or individual glasses, cover and refrigerate until set, at least 4 hours or overnight.