INGREDIENTS

INSTRUCTIONS

1. Whip the cream until soft peaks form. Heat chocolate and sweetened
condensed milk in double boiler or a bowl set over a pan of hot water. Stir
until chocolate melts and mixture is blended.
2. Stir in liqueur, adjusting to taste, and let mixture cool to lukewarm.
Stir about a fourth of whipped cream into chocolate to lighten mixture.
Then fold in all but one large spoonful of remaining whipped cream.
Refrigerate remaining cream to decorate tops.
3. Spoon mixture into pots-de-creme pots, individual souffle cups, or small
dessert dishes. Chill in freezer about 30 minutes, or in refrigerator if
serving time is more than 30 minutes away. Decorate each dessert with a
dollop of reserved whipped cream.
Makes 8 servings, 1/2 cup each.
* Timesaver Tip: Recipe can be prepared up to a day ahead and stored,
covered, in refrigerator.
Microwave Version
Chocolate may be melted in the microwave oven. Place chocolate in a small
glass bowl. Microwave on 50% power until softened (2 to 2-1/2 minutes).
Stir until smooth. Do not overheat or chocolate will scorch around edges
and won't blend smoothly. Add sweetened condensed milk, stir to blend, and
continue with step 2. Preparation time and timesaver tip same as above.
Recipe By     : the California Culinary Academy
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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