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The Quilt Inn Country Cookbook
Aliske Webb
thick and creamy over hot water. Remove from heat and let cool.
Combine vanilla, cooked chocolate, and egg yolks. Chill for 1 hour or until
partially set.
Cut wax paper long enough to fit around and overlap souffle or straight sided
baking dish. Fold lengthwise and butter side that will be against souffle. Tie wax paper
around dish to form 2–inch “collar” above edge of dish.
Whip cream. Beat egg whites until stiff. Fold whipped cream, then egg whites
into chocolate mixture. Pour mixture into dish. Chill overnight. Carefully remove wax
paper collar before serving. Garnish with icing sugar and shaved chocolate.
Chocolate Eggnog Pie
4
1
2
3
2
2
4
1
1
squares semisweet chocolate
/3 cup milk
tbsp. sugar
ounces cream cheese
eggs, separated
tbsp. rum
ounches whipped cream
/4 cu toasted slivered almonds
graham cracker crust (for recipe, see index)
Heat chocolate and 2 tbsp milk in saucepan over low heat, stirring until smooth.
Beat sugar into cream cheese. Add egg yolks and blend well. Add chocolate mixture,
rum and remaining milk. Beat until smooth.
Beat egg whites until stiff. Fold into chocolate mixture. Fold in whipped cream.
Blend well. Spoon into piecrust. Chill until firm. Garnish with additional whipped cream
and almonds.
Chocolate Tortilla Torte
1
3
1
2 squares semisweet chocolate
cups sour cream
0 8–inch tortillas (for recipe, see index)
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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