This dessert is served in one of the great restaurants in New Orleans.
INGREDIENTS:
2 lb. dark chocolate
12 oz. butter
1 c. water
fruity red wine to taste
4 egg yolks
DIRECTIONS:
Melt all except egg yolks in a double boiler. Remove from heat and stir in egg
yolks. Line a large loaf pan (perhaps two) with plastic wrap. Strain
chocolate mixture into loaf pan. Refrigerate and chill for 3 hours. Slice
and cut into desired shapes such as triangles for serving. Note: some of the
melted chocolate may be reserved to garnish the serving plate
From: “Marci V. Knight” mknight@nmsu.edu
Newsgroups: rec.food.recipes
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