| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Kahlua | 8 | Servings | |
INGREDIENTS
| Chocolate crumb crust | ||
| 2 | ts | Unflavored gelatin |
| 3 | tb | Water |
| 1/3 | c | Kahlua |
| 6 | Squares semisweet chocolate | |
| 4 | lg | Eggs; separated |
| 1/3 | c | Granulated sugar |
| 1/2 | c | Unsalted macadamia or cashew nuts; chopped |
INSTRUCTIONS
Prepare crumb crust. Cool; chill while preparing filling. Sprinkle gelatin over cold water in top of double boiler, let stand 5 min. to soften. Set over simmering water to dissolve. Add Kahlua and chocolate. Heat and stir until melted. Beat egg yolks until thick and light yellow. Beat in hot chocolate-Kahlua mixture. Cool 15-20 min. Beat egg whites to soft peaks. Beat in sugar gradually to form meringue. Fold into chocolate mixture. Beat 1/2 cups cream stiff and fold in. Chill mixture until mounds on spoon Fold in chopped nuts and heap into crust. Chill 4-5 hours or overnight. Shortly before serving, beat remaining 1/2 cup cream stiff. Pipe cream on top. Recipe by: Kahlua Guide Posted to recipelu-digest by Balcorn <balcorn@earthlink.net> on Mar 7, 1998
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