Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Chocolate
Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JOYCE MYERS (FTTT35B)
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
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
