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
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 13, 98
A Message from our Provider:
“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”
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