| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 2 |
|
(3.5-oz) milk chocolate bars; broken |
| 20 |
lg |
White marshmallows |
| 1/3 |
c |
Milk |
| 2 |
ts |
Instant coffee granules |
| 2 |
|
Egg whites; beaten |
| 1 |
c |
Whipping cream; whipped |
|
|
Almonds; sliced and unsalted |
|
|
Additional whipped cream (optional) |
INSTRUCTIONS
Heat chocolate bars, marshmallows, milk and coffee in a double boiler until
melted, stirring occasionally. Remove from heat and cool. Fold in beaten
egg whites and whipped cream. Pour into a 5 cup mold or individual cups.
Refrigerate or freeze, good served either way. When serving, sprinkle with
sliced almonds, or whipped cream, if desired. Yield: 6 to 8 servings.
JENNY BOSHEARS (MRS. BARRY)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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