|3½ ounce||Milk chocolate (broken into pieces)|
|3½ ounce||Semi-sweet chocolate (broken into pieces)|
|3 larges||Eggs; separated|
|1 cup||Whipping cream; chilled|
JOYCE MYERS (FTTT35B
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 ¼ 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.
Makes 8 servings.
Joyce (waiting for the rains in So. Ca.) Formatted by Elaine Radis BGMB90B; MARCH '93
Posted to EAT-L Digest 28 Sep 96 Date: Sun, 29 Sep 1996 14:32:06 -0500 From: LD Goss <ldgoss@...>
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