| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Holidays | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Miniature or 15 regular marshmallows |
| 1/3 | c | Milk |
| 2 | ts | Kirsch (cherry brandy) or 1/4 tsp. almond extract |
| 6 | To 8 drops red food color | |
| 36 | Hershey's Kisses Milk chocolates | |
| 1 | c | (1/2 pt) cold whipping cream |
| Additional Hershey's Kisses Milk chocolate (opt.) |
INSTRUCTIONS
In small saucepan, combine marshmallows and milk. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat. Into medium bowl, pour 1/3 cups marshmallow mixture; stir in brandy and food color. Set aside. Remove wrappers from chocolate pieces. To remaining marshmallow mixture, add 36 chocolate pieces; return to low heat, stirring constantly until chocolate is melted. Remove from heat; cool to room temperature. In small mixter bowl, beat whipping cream until stiff. Fold 1 cup whipped cream into chocolate mixture. Gradually fold remaining whipped cream into reserved mixture. Fill 4 parfait glasses about three-fourths full with chocolate mixture; spoon or pipe remaining mixture on top. Refrigerate 3 to 4 hours or until set. Garnish with additional chocolate pieces, if desired. Yield: 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: Hershey's Chocolate Lover's Cookbook. Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 4, 1999
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