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Perfect ending to
a gourmet dinner...
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¼
cup |
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granulated sugar |
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1/3
cup |
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water |
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2
Tbs |
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instant coffee |
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6
oz |
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package semi-sweet chocolate chips |
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3
large |
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egg
yolks, beaten |
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2
oz |
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dark
rum |
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1½
cups |
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heavy whipping cream, whipped |
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½
cup |
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slivered almonds, toasted |
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1 |
In a small
saucepan, place sugar, water and coffee.
Stirring constantly, bring to a boil and cook 1
minute. |
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2 |
Place
chocolate chips in blender or food processor,
and with the motor running pour the hot syrup
over and blend until smooth. Blend in egg yolks
and rum; cool slightly. |
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3 |
Fold
chocolate mixture into whipped cream, then pour
into individual serving dishes. Sprinkle with
toasted almonds. |
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4 |
Freeze. To
serve, let sit at room temperature for 5 minutes
before serving. |
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Servings: 6 |
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