Yield: 6 servings
|6 ounces||Coarsley chopped white|
|Fresh mint leaves|
|1 tablespoon||Light rum|
|1 tablespoon||White creme de caacao|
|1 teaspoon||Unflavored gelatin|
|1 cup||Whipping cream|
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