INGREDIENTS

INSTRUCTIONS

FORMATTED BY TRISH MCKENNA
Chill a small mixing bowl and the beaters of an electric mixer. Meanwhile,
line an 8x8x2-inch pan with clear plastic wrap, extending the plastic wrap
over the edges of the pan; set aside.
In a heavy medium saucepan melt chopped chocolate or chocolate pieces over
very low heat, stirring constantly till the chocolate begins to melt.
Immediately remove from the heat; stir till smooth. Set aside.
In the chilled mi~cing bowl combine whipping cream and 1 tablespoon of the
liqueur. Beat with the chilled beaters on low speed till soft peaks form.
Cover and refrigerate for up to 2 hours or till needed.
In a heavy small saucepan stir together egg yolks, remaining liqueur, and
sugar. Cook and stir with a wire whisk over medium-low heat till mixture is
very thick (about 8 minutes). Remove from heat; pour mixture into a medium
mixing bowl.
Add the melted chocolate, 2 tablespoons at a time, to the hot mixture,
beating on medium speed till combined (the mixture will be thick). Add 1/2
cup of the whipped cream mixture; beat on low speed till smooth. Gently
fold in remaining whipped cream mixture. Spoon the mixture into the
prepared pan, spreading as necessary to make an even layer. Cover and
freeze about 4 hours or till firm enough to cut.
Invert the frozen mixture onto a waxed-paper-lined baking sheet. Carefully
remove plastic wrap. Using 1-, 2-, and 3- inch cookie cutters, cut shapes
from chocolate, dipping cutters into warm water between cuts to prevent
sticking, if necessary.  Cover and return shapes to freezer till serving
time.
To serve, drizzle plates with melted white and/or dark chocolate, if
desired. Top with chocolate cutouts.  If desired, garnish with shaved white
chocolate. Makes about 6 servings.
Nutritional information per serving: 335 cal., 26 g total fat (16 g sat.
fat)[70% calories derived from fat], 123 mg chol., 27 mg sodium, 24 g
carbo., 2 g fiber, and 4 g pro. Daily Values: 27% vit. A, 0% vit. C, 3%
calcium, and 8% iron.
FROM: BETTER HOMES AND GARDENS JANUARY 1996 issue. Formatted by Trish
McKenna and her trusty scanner on 2/8/97 for the February Chocolate Recipe
Robin.
Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on
Nov 5, 1998

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