| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Desserts, Chocolate | 4 | Servings |
INGREDIENTS
| 1/2 | c | Semisweet chocolate chips |
| 3/4 | c | Heavy cream; or Rich's Whip |
| 1/4 | c | Powdered sugar |
| 1 1/2 | tb | Sugar |
| 1/4 | c | Heavy cream; or Rich's Whip |
| 1 | ts | Vanilla |
INSTRUCTIONS
Mix powdered sugar and 1/4 C heavy cream. Add chocolate chips and melt. As the chips are melting, stir often, blending the chocolate with the cream/sugar mixture. See hint below for easy melting. Remove from heat source when melted and add vanilla. Set aside. In a chilled metal bowl, whip 3/4 C heavy cream. Start slowly and increase whipping speed as cream whips. During the whipping, GRADUALLY add 1 1/2 T granulated sugar. Fold the whipped cream into the chocolate mixture until it is completely blended. Refrigerate until ready to serve. This recipe freezes well. Serve: in wine glasses or chocolate cups. Recipe by: Net Posted to JEWISH-FOOD digest Volume 98 #024 by Annice Grinberg <[email protected]> on Jan 13, 98
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“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”