Yield: 10 Servings
|1 pack||(12-oz) Nestle Toll House semi-sweet chocolate morsels|
|1 \N||Envelope unflavored gelatin|
|2 \N||Eggs; separated|
|2 tablespoons||Brandy (optional)|
|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, .