| 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.
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”