| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Semi-sweet Chocolate |
| 6 |
oz |
Unsalted Margarine |
| 3/4 |
c |
Sugar |
| 4 |
|
Eggs |
| 1/3 |
c |
Brewed Coffee |
| 1 |
pt |
Parve Whipping Cream |
INSTRUCTIONS
Whip cream according to directions on carton. After whipping, place in
freezer until needed. Melt chocolate in a double boiler. Cream margarine
and sugar. Slowly add COOLED chocolate. Add eggs one at a time. Add coffee,
then blend in the cream. Pour into 3 oz. cups and top as desired.
Topping suggestions: crushed macaroons, nuts, chocolate chips, cocont, etc.
Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 17, 1998
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