| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 6 | oz | Semi-sweet Chocolate |
| 6 | oz | Unsalted Margarine |
| 3/4 | c | Sugar |
| 4 | Eggs | |
| 1/3 | c | Brewed Coffee |
| 1 | pt | Parve Whipping Cream |
INSTRUCTIONS
Whip cream according to directions on carton. After whipping, place in freezer until needed. Melt chocolate in a double boiler. Cream margarine and sugar. Slowly add COOLED chocolate. Add eggs one at a time. Add coffee, then blend in the cream. Pour into 3 oz. cups and top as desired. Topping suggestions: crushed macaroons, nuts, chocolate chips, cocont, etc. Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 17, 1998
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