Family Weekly Cookbook MELANIE DE PROFT, Food Editor
Demitasse Chocolate Dessert
1 cup (6 oi.) semisweet
chocolate pieces
14 cup milk
Few grains salt
2 egg yolkB, beaten
1 teaspoon vanilla extract
2 egg whites
2 tablespoons sugar
Yi cup chilled whipping
cream, whipped
1. Blend chocolate, milk, and salt in top of double boiler;
cook over simmering water, stirring occasionally, until
mixture is blended and smooth. Stir a little of the hot mix
ture into egg yolks and return to chocolate mixture. Cook
5 min., stirring constantly; set aside to cool.
2. When cool, blend in the vanilla extract.
3. Beat egg whites until frothy; add sugar gradually, beat
ing until stiff peaks are formed.
4. Fold in the whipped cream, then fold in the chocolate
mixture only until blended. Pour into demitasse cups and
immediately set in refrigerator; chill thoroughly.
5. Top with frozen unsweetened whipped cream rosettes
or dollops of whipped cream; serve immediately.
8 to 10 servings
Mexican Chocolate
4 01. sweet chocolate 1 teaspoon ground
4 cups milk cinnamon
Combine all ingredients in a heavy saucepan. Cook over
medium heat, stirring frequently, until chocolate is melted
and mixture is thoroughly heated. Beat with a rotary
beater or mix in an electric blender until frothy, about
1 min. Serve steaming hot. 6 to 8 servings
10 Famlln Weekly. December 19. IMJ