| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 4 | Servings | |
INGREDIENTS
| 2 | Squares unsweetened chocolate | |
| 1 | c | Milk |
| 1/3 | c | Sugar |
| 1 | ds | Salt |
| 1 | ts | Vanilla |
| 3 | Eggs | |
| 1/3 | c | Cream |
| 1 | tb | Sugar |
INSTRUCTIONS
TOPPING Cut chocolate into small pieces and place in top of double boiler; add milk. Cook over boiling water using medium heat. When chocolate is melted, beat with rotary egg beater until smooth. Add sugar, salt, vanilla and unbeaten eggs. Beat mixture hard for a minute. Cover top of double boiler; cook over boiling water for 20 minutes without lifting the cover. Remove from heat; uncover. Serve warm or cold. Whip cream and sugar until stiff or use a commercial topping. Top souffle. Easy and fast to make when unexpected guests drop in. May be put on to cook just before dinner and will be ready to serve about the time you have finished the meal. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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