| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Dessert | 4 | Servings |
INGREDIENTS
| 3 | (3-oz) bars toblerone | |
| 1/2 | c | Light or heavy cream |
| 2 | tb | Kirsch; brandy or cointreau |
| Angelfood cake; or ladyfingers; cut in chunks | ||
| Orange or tangerine slides; strawberries; bananas | ||
| Profiteroles of puff pastry |
INSTRUCTIONS
From: Diane Duane <dduane@owlsprings.win-uk.net> Date: 20 Nov 1994 09:35:21 -0500 (A note from Diane Duane: This recipe I include because of personal interest. It was invented in the 1950's at the New York restaurant of an old friend of ours, Konrad Egli (apparently at the instigation of someone affiliated with the NY branch of the Swiss National Tourist Board.) Konni is now retired, and Chalet Suisse is unhappily long gone: but the dessert lives on, and has made its way back to Switzerland.) Break the Toblerone into separate triangular pieces. Combine all the ingredients in a saucepan or small chafing dish. Stir over *low* heat until the chocolate is melted and smooth. Serve in a chafing dish over low heat. For dunkables, serve each person a plate with one, or a combination, of the following: Angelfood cake, or ladyfingers, cut in chunks Orange or tangerine slides, strawberries, bananas Profiteroles of puff pastry (From THE SWISS COOKBOOK, Nika Standen Hazelton, Atheneum, NY, 1967. ISBN 0-689-70363-5. My copy is the sixth printing, dated 1973.) REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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