| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 4 | Servings | |
INGREDIENTS
| 1 | Jigger cointreau | |
| 3 | Egg yolks | |
| 4 | tb | Milk |
| 1/4 | c | Corn syrup |
| 2 | oz | Semi-sweet cholocate; cut in small pieces |
| 2 | oz | Unsweetened chocolate; cut in small pieces |
| 1 | pt | Whipping cream |
| 3 | Egg whites | |
| 1/2 | c | Sugar |
INSTRUCTIONS
Combine in a double boiler and whip over heat until thick the egg yolks, milk and com syrup. Add the semi-sweet and unsweetened chocolate and the Cointreau. Stir until all lumps are dissolved. Let cool. Whip cream until stiff; fold in chocolate and egg mixture. Beat egg whites and sugar to meringue consistency and fold gently into chocolate mixture. Pour into serving glasses and chill for about 1 hour before serving. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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