Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 large | Egg |
| 1 \N | Egg yolk |
| 6 ounces | Coarsley chopped white |
| \N \N | Chocolate |
| \N \N | Fresh mint leaves |
| 1 tablespoon | Light rum |
| 1 tablespoon | White creme de caacao |
| 1 teaspoon | Unflavored gelatin |
| 1 cup | Whipping cream |
| \N \N | Chocolate curls |
GARNISHES
At high speed, beat egg and egg yolk until pale; set aside.
Melt chocolate in double boiler, stirring constantly.
Add a aquarter of the chocolate to the eggs; stir back into hot chocolate and
cook, stirring constantly, until a candy thermometer reaches 160 degrees. Remove from heat. Pour into a large mixing bowl and let cool.
Combine liqueurs in saucepan and sprinkle gelatin over. Let soften 1 minute.
Cook over low heat, stirring, until gelatin dissolves, about 2 minutes.
Beat gelatin mixture into chocolate mixture until smooth; set aside.
Beat whipping cream until soft peaks form. Fold in half of chocolate mixture,
then fold into remaining chocolate mixture.
Spoon into dessert diahes; chill at least 3 hours. Garnish.
Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95