Title: Chocolate elephant
 Categories: Dessert
      Yield: 12 Servings
 
     12    Eggs
      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
  elephants!"
  
  ~-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
  elephant.
  
    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