The Chocolate Leprechaun

½ Cup McCreery Mud

½ Cup instant coffee

½ teaspoon vanilla

2 (1 oz) squares of unsweetened chocolate

4 (1 oz) squares on semi-sweet chocolate

5 large eggs, separating the yokes from the whites of the egg

1/2 teaspoon baking powder

1/3 cup fine sugar

Measure Mud, coffee, vanilla and chocolate into a 1 quart sauce pan. Place in a double boiler on low heat. Stir occasionally until mixture is smooth and thick. Meanwhile, beat egg yolks in a small mixing bowl, mixing well. Beat in chocolate mixture. When cooled, beat egg whites with baking powder to soft peaks. Gradually beat in sugar to make a meringue. Beat half the meringue into chocolate mixture until smooth. Fold in remaining meringue. Pour into a 1 quart serving dish. Cover and chill until firm. Cut into individual servings.

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