| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Chocolate |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 4 |
tb |
Rum |
| 1/4 |
lb |
Sweet Chocolate |
| 3 |
tb |
Whipping Cream |
| 2 |
lg |
Egg Whites, Beaten |
| 2 |
c |
Whipped Cream |
INSTRUCTIONS
Directions: 1. Cook over low heat the sugar and rum until dissolved, but
not
brown.
2. In a double boiler, melt the sweet chocolate.
3. After the sweet chocolate is melted, stir in the 3 tablespoons of
whipping cream.
4. Add the syrup to the melted chocolate and stir until smooth.
5. When the mixture is cool, but not chilled, fold into the 2 beaten
egg whites. The egg whites need to be beaten stiffly.
6. Fold in everything very gently to the cups whipped cream.
7. Chill in sherbet glasses for 2-3 hours prior to serving.
Edee Deeden
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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