Conference turris::cooks

85.0. "CHOCOLATE SNOWBALL" by CEO03::NELSON () Tue Feb 26 1985 23:03

This is one of the richest desserts I've ever tasted, and for chocoholics 
it's irresistable!  Just don't serve it after a heavy meal, 'cause even a 
small portion is really filling.

		CHOCOLATE SNOWBALL

8 ounces German sweet chocolate
1/2 cup strong black coffee
1 cup butter (I don't use margarine)
1 cup sugar
4 eggs
1-1/2 cups whipping cream

Melt chocolate in coffee in a double boiler, stirring until thick.  Add 
sugar and butter a little at a time and stir until dissolved.  Heat till 
good and hot.  Remove from heat and beat in eggs one at a time with a 
whisk.  Strain mixture (this is important) into a 1-quart heatproof mold 
(pyrex dish) lined with aluminum foil (don't try it without the foil).  
Bake at 350 for 30 - 35 minutes until a fairly hard crust forms on top. 
Cool and chill at least 24 hours but up to 7 days.  Turn onto platter. 
Will be gooey and ugly.  Whip cream very stiff and pipe all over chocolate{
This can be done several hours before serving; the cream will keep 
OK in the refrigerator.

I don't sweeten the cream because the chocolate part is so very sweet that 
it's really not needed in the cream.  I've also made this in 6-ounce
custard cups lined with foil, baked for 25 - 30 minutes, and served
individually. However, don't fill the cups full because it'll be more than
one person can eat.   When fixed this way, garnish each serving with a mint 
sprig.



					From a true chocoholic,
					Pat