| 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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