Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
½ lb (200 g) good quality dark chocolate (at least 75% cocoa)
2 tablespoons (30 ml) Cointreau (or Grand Marnier)
1 cup (250 ml) freshly squeezed orange juice
6 egg whites, whipped until firm

Preparation:
Melt the chocolate in a double boiler until it becomes a smooth texture.  Using a hand held whisk, briskly stir in both the Cointreau and orange juice.  The chocolate will become very stiff at first and you need to go through this state, continuing to whisk briskly, in order to return the mixture to a smooth, fairly liquid state.   Remove top bowl of the double boiler (containing the mixture). Fold in the egg whites, which have been mounted very stiffly.  Divide the mixture into individual martini glasses and place in the fridge for about an hour before serving.  Garnish with a slice of orange and a mint leaf and serve with an Amaretto biscuit accompanied by a glass of Cointreau, Amaretto di Saoronno or Irish Cream.

Serves 4