| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | New Orleans | Dessert | 8 | Servings |
INGREDIENTS
| 2 | lb | Dark chocolate |
| 12 | oz | Butter |
| 1 | c | Water |
| Fruity red wine to taste | ||
| 4 | Egg yolks |
INSTRUCTIONS
From: "Marci V. Knight" <mknight@nmsu.edu> Date: 4 Jun 1995 07:37:43 -0600 This dessert is served in one of the great restaurants in New Orleans. Melt all except egg yolks in a double boiler. Remove from heat and stir in egg yolks. Line a large loaf pan (perhaps two) with plastic wrap. Strain chocolate mixture into loaf pan. Refrigerate and chill for 3 hours. Slice and cut into desired shapes such as triangles for serving. Note: some of the melted chocolate may be reserved to garnish the serving plate REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“There’s a limit to God’s patience”