| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Chocolate | 8 | Servings | |
INGREDIENTS
| 3 1/2 | oz | Milk chocolate (broken into pieces) |
| 3 1/2 | oz | Semi-sweet chocolate (broken into pieces) |
| 3 | lg | Eggs; separated |
| Ds Salt | ||
| 1 | c | Whipping cream; chilled |
INSTRUCTIONS
JOYCE MYERS (FTTT35B Melt the chocolates in top of a double boiler over hot, not> boiling water, stirring often. As soon as the chocolates melt, transfer to a 5- to 6-cup serving dish. Set aside and cool. Use a fork to froth egg yolks. Use a rubber spatula to combine egg yolks with cooled chocolate. Beat egg whites with salt until the hold their shape, but are still moist and shiny. Use a spatula to stir in 1/4 egg whites into chocolate mixture. Fold in remaining whites. Whip cream until thickened. Fold into chocolate mixture. Use a spatula to smooth surface. Clean around the bowl with paper towel.>> Cover with plastic. Refrigerate overnight. Served chilled. Makes 8 servings. Joyce (waiting for the rains in So. Ca.) Formatted by Elaine Radis BGMB90B; MARCH '93 Posted to EAT-L Digest 28 Sep 96 Date: Sun, 29 Sep 1996 14:32:06 -0500 From: LD Goss <ldgoss@METRONET.COM>
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