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. jphelps@shell.portal.com or
jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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