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Show 4 I i 4 ;!3c:r;t: ft' - " - - ! .V 7 r. .1 , 'Ms, . "V1 1- - Sfcv. - v Hsy - a.-j?- . . y- - jTjfci... - vT ?w i Hy - ! - - . . J --- ., tin r iv J 'JhU itri'.MMiMi Serve Demitasse Chocolate Dessert in your prettiest coffee cups. Family Weekly Cookbook o MELANIE DE PROFT, Demitasse Chocolate Dessert 1 2 cup (6 oz.) semisweet chocolate pieces cup milk Few grains salt egg yolks, beaten 1 teaspoon vanilla extract 2 egg whites 2 Vi tablespoons sugar cup chilled whipping cream, whipped salt in top of double boiler; cook over simmering water, stirring occasionally, until mixture is blended and smooth. Stir a little of the hot mixture 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, beating until stiff peaks are formed. 4. Fold in the whipped cream, then fold in the chocolate Food Editor 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 1. Blend chocolate, milk, and 1 o Family Weekly, December 29, 1963 Mexican Chocolate oz. sweet chocolate 1 teaspoon ground cinnamon milk cups 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 4 4 beater or mix in an electric blender until frothy, about 1 min. Serve steaming hot. 6 to 8 servings IS |
