| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Chocolate, Desserts | 12 | Servings | |
INGREDIENTS
| 1 | lb | Mascarpone cheese; * see note |
| 1/4 | c | Sugar |
| 3 | tb | Orange Liqueur |
| 2 | tb | Heavy Cream |
| 2 | oz | Miniature chocolate chips |
| 6 | oz | Semisweet Chocolate Chips |
| 1 1/4 | c | Light Cream |
| 2 | Egg Yolks | |
| 1 | ds | Salt |
| Toasted Almonds |
INSTRUCTIONS
FIRST LAYER SECOND LAYER * original recipe called for ricotta cheese. FOR THE FIRST LAYER: In a bowl combine well ricotta cheese, sugar, liqueur, heavy cream, and chocolate. Fill 12 small remekins half full. FOR THE SECOND LAYER: In a very saucepan combine chocolate pieces and light cream. Stir over low heat until blended satin smooth. Mixture should be fairly thick, but keep it from boiling. Beat egg yolks and a dash of salt until thick. Gradually stir the chocolate mixture into the eggs. Spoon on top of the ricotta mixture. Chill at least 4 hours. Garnish with toasted almonds. Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974 Recipe by: Dr. Susan Hartman Posted to TNT - Prodigy's Recipe Exchange Newsletter by #ebburtis <ebburtis@ix.netcom.com> on Dec 29, 97
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