Chocolate Cream
- Reviews 2
Ready In: 30 mins
Serves: 10
Ingredients
Directions
- In a small saucepan melt together chocolate and butter or margarine over low heat, stirring constantly.
- Gradually stir half the hot chocolate mixture into the beaten egg yolks; return all to saucepan. Cook and stir over low heat another 2 minutes or till glossy.
- Remove from heat and let it cool to room temperature.
- Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Fold a small amount of the egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites.
- Spoon mixture dessert glasses, using 1/4 cup mixture for each glass. Cover; chill several hours (4 hours worked for me) or overnight.
- Garnish with chopped orange peel or whipped cream, if desired.
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