Yield: 4 Servings
|2 cups||Heavy cream; whipped stiff|
|¾ cup||Chocolate syrup (ie nestles)|
|1||Whole fresh egg; slightly beaten|
|1||Serving instant coffee powder; your choice of international flavor (mocha; vienna, etc)|
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:44 +0200 (collection) From: hall@... (Peggy Hall)
Add the salt and egg to the whipped cream. Beat until well blended. Add, folding gently, but thoroughly, the chocolate syrup and instant coffee.
Freeze as is for 3 hours.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .