| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Choco2 | 1 | servings | |
INGREDIENTS
| 4 | oz | Unsweetend baking chocolate; broken into p |
| 14 | oz | Sweetened condensed milk; (NOT evaporated m |
| 2 | ts | Vanilla |
| 2 | c | Cold whipping cream |
| Raspberry topping | ||
| 10 | oz | Frozen red raspberries; thawed |
| 1/4 | c | Red currant jelly or red raspberry jam |
| 1 | ts | Cornstarch |
INSTRUCTIONS
In heavy saucepan over medium low heat, melt chocolate with sweetened condensed milk, stir in vanilla. Pour into large bowl; cool to room temperature, about 1 1/2 hours. Beat until smooth. In large mixer bow, eat cream until stiff; fold into chocolate mixture. Spon into desert dishes. Refrigerate until thoroughly chilled. Serve with Raspberry topping. Refrigerate liftovers. 8 servings Raspberry Topping: Drain thawed package frozen red raspberries, reserving syrup. In small sauce pan, stir togther 2/3 cup reserved syrup, red currant jelly or red raspberry jam and cornstarch. Cook over low heat, stirring constantly, until thickened and clear. Stir in raspberries. About 1 1/3 cups. Source: Magazine clipping Recipe by: Michael Loo <mloo@pandabbs.com> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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