Yield: 8 servings
| Measure | Ingredient |
|---|---|
| \N \N | Dwigans fwds07a |
| 6 ounces | Bitter chocolate |
| 6 larges | Eggs -- separated |
| 1 tablespoon | Rum -- cointreau or Grand |
| \N \N | Marnier |
| ¾ cup | Whipping cream |
| \N \N | Chocolate sprinkles |
| 8 \N | Carnations or other small |
| \N \N | Flowers |
| \N \N | Brandy |
In the top of a double boiler over simmering water, melt the chocolate. Remove it from the heat, allow it to cool. Beat the egg whites until peaks form and the mixture is glossy but not dry; set them aside. beat the egg yolks slightly with the rum and sti Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman