Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Sugar
2/3 c Cocoa
2 ts Instant expresso or coffee
1/3 c Water
4 Egg yolks
10 Maraschino cherries
1 c Heavy cream
2 tb Rum
2/3 c Chocolate -- coarse chop
Soak cherries in rum. Sift sugar, cocoa, and instant coffee together
and place in a heavy sauce pan. Add the water and mix well. Bring to
a boil and cook until everything is well mixed. While syrup is
cooking, whip the egg yolks until light and fluffy. Reduce the speed
of the beaters to the lowest level and add the hot syrup in a
continuous fine stream. Continue beating until the mixture is thick
and forms a ribbon pattern when the beater is pulled away. Chill
well. Whip the cream with the 2 tb rum until stiff. Fold into the
chocolate mixture. Fold in the chopped chocolate. Arrange foil lined
paper cups in a muffin pan. Fill each cup 1/3rd of the way full.
Place a cherry in each cup then fill the rest of the way. Freeze at
least 4 hours. Before serving pipe whipping cream on top if desired.
It will keep in the freezer for about a month.
