Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (12-oz) Nestle Toll House semi-sweet chocolate morsels |
| ½ cup | Milk |
| 1 \N | Envelope unflavored gelatin |
| 1 tablespoon | Water |
| 2 \N | Eggs; separated |
| 2 tablespoons | Brandy (optional) |
| ⅛ teaspoon | Salt |
| ¼ cup | Sugar; divided |
| 2 cups | Heavy cream; divided |
Line 1-½ quart bowl with plastic wrap; set aside. In small heavy gauge saucepan, combine Nestle Toll House semi-sweet chocolate morsels and milk.
Stir over low heat until morsels are melted and mixture is smooth. Remove from heat. In cup, sprinkle gelatin over water; set aside 5 minutes. In 1-½ quart bowl, beat egg yolks. Stir in ¼ cup chocolate mixture; return to saucepan. Cook over low heat, stirring constantly, until slightly thickened. Add softened gelatin; stir until dissolved. Remove from heat.
Stir in brandy, if desired. Transfer to large bowl; cool to room temperature. In 1-½ quart bowl, beat egg whites and salt until foamy.
Gradually add 2 tablespoons sugar; beat until stiff peaks form. Fold into cooled chocolate mixture. In medium bowl, beat 1 cup heavy cream until stiff; fold into chocolate mixture. Pour into prepared bowl. Chill until firm. Unmold onto serving platter; remove plastic wrap. In medium bowl, combine remaining 1 cup heavy cream and remaining 2 tablespoons sugar; beat until stiff. Fill pastry bag fitted with rosette tip; decorate mold. Makes 10-12 servings.
From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .