| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Good quality bittersweet chocolate |
| 5 |
lg |
Eggs; separated |
| 2 |
ts |
Instant espresso dissolved in 1 teaspoon or two of boiling water so it makes a paste; cooled |
|
|
Slivered toasted almonds |
|
|
Whipped cream; optional |
INSTRUCTIONS
Melt chocolate in the top of a double boiler. Add yolks, 1 at a time and
stir (take care not to
scramble). Add the coffee paste and let cool to room temperature. Beat the
egg whites until stiff
and fold into cooled chocolate mixture.
Refrigerate in a big bowl or in individual wine glasses. Serve garnish with
slivered toasted almonds
and whipped cream piped through a pastry bag.
Yield: 4 to 6 servings
: Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747
Posted to MC-Recipe Digest V1 #272
Date: Thu, 31 Oct 1996 17:48:32 -0500
From: Gail Shermeyer <4paws@netrax.net>
A Message from our Provider:
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