Recipe by mollypaul
Deliciously dark and decadent, this treat comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
- 113.39 g sweet chocolate
- 118.29 ml hot water
- 6 eggs, separated
- 4.92 ml vanilla extract
- 0.25 ml salt
- 236.59 ml cream, whipped and flavored with a little
- brandy or sherry wine
Directions See How It's Made
- Melt chocolate in the top of a double boiler; add hot water to make a smooth paste.
- Beat egg whites to stiff peaks; beat egg yolks until very light.
- Add chocolate mixture to beaten egg yolks; fold in egg whites, vanilla and salt.
- Place in a bowl and chill thoroughly.
- Serve with whipped cream.