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Creme Au Chocolat - Chocolate Cream

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“Deliciously dark and decadent, this treat comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.”
READY IN:
20mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Melt chocolate in the top of a double boiler; add hot water to make a smooth paste.
  2. Beat egg whites to stiff peaks; beat egg yolks until very light.
  3. Add chocolate mixture to beaten egg yolks; fold in egg whites, vanilla and salt.
  4. Place in a bowl and chill thoroughly.
  5. Serve with whipped cream.

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