Chocolate Cream

1. 1

   In a small saucepan melt together chocolate and butter or margarine over low heat, stirring constantly.

2. 2

   Gradually stir half the hot chocolate mixture into the beaten egg yolks; return all to saucepan.

3. 3

   Cook and stir over low heat another 2 minutes or till glossy.

4. 4

   Remove from heat and let it cool to room temperature.

5. 5

   Beat egg whites until soft peaks form.

6. 6

   Gradually add sugar, beating until stiff peaks form.

7. 7

   Fold a small amount of the egg whites into the chocolate mixture to lighten.

8. 8

   Fold chocolate mixture into remaining egg whites.

9. 9

   Spoon mixture dessert glasses, using 1/4 cup mixture for each glass.

10. 10

    Cover; chill several hours (4 hours worked for me) or overnight.

11. 11

    Garnish with chopped orange peel or whipped cream, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.