| 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
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