| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Chocolate, Desserts |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Mascarpone cheese; * see note |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Orange Liqueur |
| 2 |
tb |
Heavy Cream |
| 2 |
oz |
Miniature chocolate chips |
| 6 |
oz |
Semisweet Chocolate Chips |
| 1 1/4 |
c |
Light Cream |
| 2 |
|
Egg Yolks |
| 1 |
ds |
Salt |
|
|
Toasted Almonds |
INSTRUCTIONS
FIRST LAYER
SECOND LAYER
* original recipe called for ricotta cheese.
FOR THE FIRST LAYER: In a bowl combine well ricotta cheese, sugar, liqueur,
heavy cream, and chocolate. Fill 12 small remekins half full.
FOR THE SECOND LAYER: In a very saucepan combine chocolate pieces and light
cream. Stir over low heat until blended satin smooth. Mixture should be
fairly thick, but keep it from boiling. Beat egg yolks and a dash of salt
until thick. Gradually stir the chocolate mixture into the eggs. Spoon on
top of the ricotta mixture. Chill at least 4 hours. Garnish with toasted
almonds.
Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974
Recipe by: Dr. Susan Hartman
Posted to TNT - Prodigy's Recipe Exchange Newsletter by #ebburtis
<ebburtis@ix.netcom.com> on Dec 29, 97
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