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Instructions |
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Heat chocolate in 2 qut. saucepan over low
heat, stirring occasionally until melted.
Stir in egg yolks and almond extract and cook
on low heat for about 4 min stirring frequently
until smooth and shiny.
Remove from heat
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In a separate bowl, beat egg whites and cream of
tartar until foamy. Beat in sugar 1 tablespoon at
a time. Continue to beat until stiff and glossy to
create the meringue.
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Fold chocolate mixture into meringue.
In a separate chilled bowl beat whipped cream
until stiff. Fold into chocolate mixture.
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Spoon into eight custard cups and refrigerate at
least 2 hours, but no longer than 48 hours.
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Originally Submitted
7/7/2017
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