| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chicago | Chocolate/d, Puddings/cu | 12 | Servings |
INGREDIENTS
| 12 | lg | Eggs, separated |
| 1 1/2 | c | Sugar, divided |
| 1/4 | c | Water |
| 1 | lb | Dark sweet chocolate |
INSTRUCTIONS
In top of double boiler, whisk together egg yolks and 1/2 cup sugar. Place pan over double boiler bottom which has 1-inch of simmering water. Cook, whisking constantly, until mixture is thickened. Remove from heat and remove top of double boiler pan; let cool. Melt chocolate over low heat until smooth; set aside. In small saucepan, heat water and remaining 1 cup sugar to a boil; boil for 2 minutes. Meanwhile, in large bowl, whip egg whites until stiff, not dry. Pour hot sugar syrup in a thin stream into egg whites, beating with portable mixer or whiskuntil blended. Set aside. Fold egg yolk mixture and egg white mixture together; fold chocolate mixture into egg mixture until blended. Spoon into footed dessert dishes. Chill. 12 servings Source: The Drake Hotel, Chicago, IL Downloaded from http://www.roa.com/index.html, Recipes of America, Milwaukee PBS MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 25, 1997 Recipe by: http://www.roa.com/index.html, Recipes of America Posted to MC-Recipe Digest V1 #558 by 4paws@netrax.net (Shermeyer-Gail) on Apr 08, 1997
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