FEATURING
Wafer-Striped Dessert
l't cups whipping cream
, cup sifted confectioners' sugar
1 tablespoon vanilla extract
20 chocolate wafers
1. Whip cream until stiff peaks are formed when
beater is slowly lifted upright. With final few
strokes, beat in the sugar and vanilla extract until
blended.
2. Spread whipped cream generously on wafers;
put together in stacks of four or five. Lay stacks
on edge on a serving platter to make one long
roll of frosted wafers.
3. Spread remaining cream on outside of roll to
resemble a log. (See photo.) Chill in refrigerator
about 3 hrs. Garnish with chocolate curls.
4. To serve, slice diagonally (at a 45 angle).
6 to 8 servings
Chocolate curls Slightly soften, but do not
melt, a large bar of sweet chocolate. Use a vege
table parer to shave curls from back of bar.
Velvet Chocolate Pie
Pastry for a 1-crust 10-in. pie (your
favorite recipe or a prepared mix)
1 tablespoon (1 env.) unflavored gelatin
Vi cup sugar
i teaspoon .salt
3 egg yolks, slightly beaten
1 cups milk
1 6-oz. pkg. semisweet chocolate pieces
1 teaspoon vanilla extract
3 egg whites
', cup sugar
1. Prepare and bake pastry shell; set aside on
cooling rack to cool.
2. Mix gelatin, Vi cup sugar, and salt together in
a double boiler top. Blend slightly beaten egg
yolks and the milk together and stir into the
gelatin mixture.
3. Cook over simmering water, stirring constant
ly, until mixture coats a spoon. Remove from sim
mering water.
4. Add chocolate pieces and vanilla extract; stir
until chocolate is melted.
5. Chill until mixture begins to gel (gets slightly
thicker). If chilled in refrigerator, stir occasion
ally; if chilled over ice and water, stir mixture
frequently.
6. Beat egg whites until frothy; add the Vi cup
sugar gradually, beating well after each addition.
Continue beating until rounded peaks are formed
(peaks turn over slightly when beater is slowly
lifted upright).
7. Fold egg whites into cooled gelatin mixture.
Turn filling into baked pie shell and chill until
set, about 2 hrs.
8. Just before serving, garnish with whipped
cream and chopped pistachio nuts, if desired.
Ons 10-in. pie
Whipped cream striped with flavor-rich chocolate wafers produces
the pleasant blend in this party refrigerator dessert.
Family Weekly Cookbook MELANIE DE PROFT, Food Editor
Bittersweet Chocolate Sauce De Luxe
12 oz. semisweet chocolate
2 sq. (2 oz.) unsweetened chocolate
1 cup whipping cream
1 teaspoon vanilla extract
1. Heat all ingredients together in a double -boiler
top over hot (not steaming) water, stir
ring frequently until melted and smooth.
2. Sauce may be stored, covered, in the refrig
erator. Serve hot for ice cream sundaes or par
faits. 2 cups sauce
Homemade Chocolate Soda
For each soda, blend 1 small scoop of softened
vanilla ice cream with 2 tablespoons Bittersiveet
Chocolate Sauce De Luxe in a tall glass. Thorough
ly mix in Vi cup cold milk and Vz cup sparkling
water. Float 1 or 2 scoops of vanilla ice cream in
soda mixture. Serve immediately. soda
. Bittersweet Cake Filling
Slowly add Vz cup whipping cream to 1 cup Bit
tersweet Chocolate Sauce De Luxe, beating con
stantly with an electric mixer until light and
fluffy. Split a sponge cake into four layers and
fill with the chocolate mixture. Top with sweet
ened whipped cream and garnish with shaved
chocolate. Filling for a 6-in. tubed sponge cake
Semisweet Chocolate Sauce
Heat 1 cup whipping cream and either cup
sugar or 1 cup firmly packed light brown sugar
together in a heavy saucepan, stirring frequent
ly, until sugar is completely dissolved. Mean
while, start melting 12 oz. semisweet chocolate
over hot (not steaming) water. When chocolate
is partially melted, remove from heat, add the
hot cream mixture and stir constantly until
chocolate is melted and mixture is smooth. Stir
in 1 teaspoon vanilla extract. Serve sauce hot.
Family Weekly, January 27, 1963