| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Choco3 | 1 | servings | |
INGREDIENTS
| 250 | ml | Cream |
| 6 | Eggs – separated | |
| 1/4 | c | Icing Sugar |
| 125 | g | Butter |
| 350 | g | White Chocolate |
| 125 | ml | Amaretter or Grand Mariner |
| 50 | g | Dark Chocolate |
| GARNISH | ||
| Whipped Cream | ||
| Chocolate curls |
INSTRUCTIONS
Whip cream until it forms soft peaks. Set aside Beat egg yolks with sugar until thick and creamy Melt butter, white chocolate and liqueur in a double boiler or microwave Beat the choc/butter mixture into beaten egg yolks until smooth Whisk egg whites until they form soft peaks, then fold into mixture, and lastly fold in the whipped cream Divide the mixture in half Melt the dark chocolate and add to one half. Stir well until blended Refrigerate both mixtures for 10-15 mins until slightly thickened Carefully spoon in alternate layers into a glass serving dish, then zig zag through mixture with a knife Decorate with whipped cream and chocolate curls Regards Rita from Cape Town Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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