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Recipe #241116
An ultra-chocolatey, not too sweet dessert from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947....
"An ultra-chocolatey, not too sweet dessert from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time."View Full Recipe
Ingredients: egg whites, gelatin...
Prep Time:20 mins
Total Time: 20 mins
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