Yield: 1 Servings
Measure | Ingredient |
---|---|
6 ounces | Semi-sweet Chocolate |
6 ounces | Unsalted Margarine |
¾ cup | Sugar |
4 \N | Eggs |
⅓ cup | Brewed Coffee |
1 pint | Parve Whipping Cream |
Whip cream according to directions on carton. After whipping, place in freezer until needed. Melt chocolate in a double boiler. Cream margarine and sugar. Slowly add COOLED chocolate. Add eggs one at a time. Add coffee, then blend in the cream. Pour into 3 oz. cups and top as desired.
Topping suggestions: crushed macaroons, nuts, chocolate chips, cocont, etc.
Posted to JEWISH-FOOD digest by BNLImp@... on Feb 17, 1998