Last updated 6/12/2012 1:15:30 AM. Recipe ID 44913. Report a problem with this recipe.
Title: Chocolate elephant
Yield: 12 Servings
1 ts Vanilla
1/2 lb Sweet butter
3 tb Almond liqueur
1 lb German sweet chocolate
4 tb Sugar
Whipped cream for topping
-(optional; very optional)
SERVES 12 "The world doesn't need more mousse. We need more
~-PATTY SMITH, WIFE OF THE AUTHOR
The above remark clearly states the background of this dessert. My
wife loves elephants and so, while demonstrating this dish at a
chocolate festival at Marshall Field's, Chicago, I decided to name
the dish after her favorite pet. Yes, she has always wanted a pet
This is expensive, very rich, terribly fattening, and it is not
good for you. It is also disgustingly delicious. It has all the right
attributes for the serious chocolate lover.
Separate the eggs. Beat the yolks with the vanilla and butter. When
thoroughly blended add the almond liqueur. Melt the chocolate in a
double boiler and then allow to cool a bit. Beat the egg whites and
sugar until stiff. Blend the chocolate with the butter/yolk mixture,
adding the chocolate to the yolks a little at a time. Finally, gently
fold the chocolate mixture into the egg whites.
This may be put in small glasses and chilled. Serve with whipped
cream on top if you want to go the whole route.
This will keep covered in the refrigerator for a couple of days.
It is best the first day.
From . Downloaded from Glen's MM
Didn't find the recipe you were looking for? Search for more here!