Yield: 1 Servings
|6 ounces||Semi-sweet Chocolate|
|6 ounces||Unsalted Margarine|
|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