| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Desserts, Chocolate | 8 | Servings | |
INGREDIENTS
| -JUDI M. PHELPS | ||
| 1 | pk | Semisweet chocolate; 8 squares, 1 oz each |
| 1 | Square unsweetened chocolate 1 oz | |
| 2 | tb | Butter or margarine |
| 2 | tb | Strong coffee |
| Few grains salt | ||
| 2 | Eggs; separated | |
| 1 | tb | Brandy |
| 2 | c | Whipping cream |
| *********GARNISH*********** | ||
| Whipped cream (optional) | ||
| Chocolate; shaved (optional) | ||
| Walnuts; chopped (optional) |
INSTRUCTIONS
Melt chocolates with the butter over hot, not boiling, water, stirring to blend until smooth. Remove from heat; stir in coffee, salt, egg yolks, and brandy. Cool slightly. Beat egg whites stiff; fold into chocolate mixture slowly but thoroughly. Whip cream until it mounds softly but is not stiff. Fold in until a marbled effect is obtained. Spoon into 8 dessert dishes, mounding high. Chill several hours. If desired, garnish with small swirls of additional whipped cream, shaved chocolate, and a sprinkle of finely chopped walnuts. Makes 8 servings. Source: Parade Cookbook. Shared and MM by Judi M. Phelps. [email protected] or [email protected] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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