Chocolate Cappuccino

1/2 cup cream

1 cup milk

2 shots of espresso

1 cup (chopped) best quality chocolate (organic, dark, 80-90% Cocoa)

1.      Combine all ingredients in a heavy-bottomed saucepan

2.      Heat gently, stirring occasionally.

3.      Put through a fine strainer and refrigerate until chilled.

4.      Serve in small (preferably espresso) cups, topped with Snow Clouds.

Snow Clouds

4 egg whites

2 T powdered sugar

1.      Fill a medium-sized saucepan 3/4 full with water, set on high heat, and bring to a boil.

2.      In a bowl with a balloon whisk, whisk the egg whites until tight, adding 1/2 the powdered sugar as the whites begin to stiffen and the remaining sugar at the end.

3.      Reduce water to a simmer.

4.      Using two small spoons, fashion whites into egg-shaped orbs and place into simmering water for 1-1/2 minutes.  Carefully turn and cook about 30 seconds longer. 

5.      Remove to a plate and let cool.