chocolat

  1. E

    Chocolat St. Emilion

    8 oz amaretti - crushed 0.25-0.4 c cointreau - 1 lb dark Menier chocolat 0.5 c butter 2 yolks - 2.5 c cream-montee’ =Soak 1. together. Melt chocolat, gradually beat in butter then yolks, let cool. Fold in cream. Place in lightly greased 8in x2.5in pan, alternating layers with amaretti. Chill...
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