Friday, February 6, 2009

Chocolate Refrigerator Chiffon Dessert

1/2 cup chopped Brazil nuts
1/2 cup chocolate cookie crumbs
1 envelope unflavored gelatin
1/4 cup cold water
1 package semi-sweet chocolate
1/2 cup sugar
1/4 teaspoon salt
1/2 cup milk
3 eggs, separated
1 cup cream, whipped

Mix chopped Brazil nuts and cookie crumbs. Rinse an 8-inch spring-form pan with cold water; line with wax paper cut to fit bottom and sides. (The water makes the waxed paper adhere to the pan.) Cover bottom of pan with half the crumb mixture. Soften gelatin in cold water. In top double boiler put semi-sweet chocolate, 1/4 cup sugar, salt and milk. Cook over hot water until blended. Beat egg yolks; add hot mixture slowly, stirring rapidly. Return to double boiler; cook over hot water stirring constantly, until thickened. Remove from heat; add gelatin; stir until dissolved. Chill until thickened. Beat egg-whites until stiff; add gradually remaining 1/4 cup sugar; beat very stiff. Fold in chocolate mixture and whipped cream. Turn into prepared pan. Top with remaining crumb mixture. Chill until firm. To unmold, remove side of mold carefully, take off paper. Place serving platter on top and invert; remove bottom of pan and paper.

Yield: 8 to 10 serving.

1 comment:

Fun on the farm said...

My mother passed away 6yrs. ago. I continue to go thru old recipes /clippings that she had saved. I came across this recipe but the pages were so old and worn I couldn't read them so of course I googled and up you popped! :) i can't wait to try it. BTW, the clipping was from Parade,September 3,1950!! What fun! Thank you so much!
Trudy Dickason