0
(0)
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>

A Message from our Provider:

“No one understands like Jesus”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?