| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Chocolate | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Sugar |
| 4 | tb | Rum |
| 1/4 | lb | Sweet Chocolate |
| 3 | tb | Whipping Cream |
| 2 | lg | Egg Whites, Beaten |
| 2 | c | Whipped Cream |
INSTRUCTIONS
Directions: 1. Cook over low heat the sugar and rum until dissolved, but not brown. 2. In a double boiler, melt the sweet chocolate. 3. After the sweet chocolate is melted, stir in the 3 tablespoons of whipping cream. 4. Add the syrup to the melted chocolate and stir until smooth. 5. When the mixture is cool, but not chilled, fold into the 2 beaten egg whites. The egg whites need to be beaten stiffly. 6. Fold in everything very gently to the cups whipped cream. 7. Chill in sherbet glasses for 2-3 hours prior to serving. Edee Deeden From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Eternal Combustion Protection”