| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Chocolate |
8 |
Servings |
INGREDIENTS
| 3 1/2 |
oz |
Milk chocolate (broken into pieces) |
| 3 1/2 |
oz |
Semi-sweet chocolate (broken into pieces) |
| 3 |
lg |
Eggs; separated |
|
|
Ds Salt |
| 1 |
c |
Whipping cream; chilled |
INSTRUCTIONS
JOYCE MYERS (FTTT35B
Melt the chocolates in top of a double boiler over hot, not> boiling water,
stirring often. As soon as the chocolates melt, transfer to a 5- to 6-cup
serving dish. Set aside and cool.
Use a fork to froth egg yolks. Use a rubber spatula to combine egg yolks
with cooled chocolate. Beat egg whites with salt until the hold their
shape, but are still moist and shiny. Use a spatula to stir in 1/4 egg
whites into chocolate mixture. Fold in remaining whites. Whip cream until
thickened. Fold into chocolate mixture. Use a spatula to smooth surface.
Clean around the bowl with paper towel.>> Cover with plastic. Refrigerate
overnight.
Served chilled.
Makes 8 servings.
Joyce (waiting for the rains in So. Ca.) Formatted by Elaine Radis
BGMB90B; MARCH '93
Posted to EAT-L Digest 28 Sep 96
Date: Sun, 29 Sep 1996 14:32:06 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“No one understands like Jesus”