Chocolate elephant

Yield: 12 Servings

Measure Ingredient
12 \N Eggs
1 teaspoon Vanilla
½ pounds Sweet butter
3 tablespoons Almond liqueur
1 pounds German sweet chocolate
4 tablespoons Sugar
\N \N Whipped cream for topping (optional; very optional)

SERVES 12"The world doesn't need more mousse. We need more elephants!" ~-PATTY SMITH, WIFE OF THE AUTHOR The above remark clearly states the background of this dessert. My wife loves elephants and so, while demonstrating this dish at a chocolate festival at Marshall Field's, Chicago, I decided to name the dish after her favorite pet. Yes, she has always wanted a pet elephant.

This is expensive, very rich, terribly fattening, and it is not good for you. It is also disgustingly delicious. It has all the right attributes for the serious chocolate lover.

Separate the eggs. Beat the yolks with the vanilla and butter. When thoroughly blended add the almond liqueur. Melt the chocolate in a double boiler and then allow to cool a bit. Beat the egg whites and sugar until stiff. Blend the chocolate with the butter/yolk mixture, adding the chocolate to the yolks a little at a time. Finally, gently fold the chocolate mixture into the egg whites.

This may be put in small glasses and chilled. Serve with whipped cream on top if you want to go the whole route.

This will keep covered in the refrigerator for a couple of days. It is best the first day.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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