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LOCATION: Recipes >> Cakes Icing >> Chocolate 12

Print this Recipe    Chocolate 12

Chocolate Chantilly
Yield: 6 Servings

1/2 c sugar
4 oz unsweetened chocolate squares cut-up
1 ts vanilla extract
1 c heavy cream

In a 1-qt bowl, combine sugar, chocolate, and 1/4 cup water. Heat
in a microwave on High about 1 1/2 mins, or until chocolate is
melted and mixture is smooth when stirred. Stir in vanilla. Let
cool.

Whip cream until it forms soft peaks. Fold into cooled chocolate
mixture. Spoon chantilly into a large meringue shell, individual
meringue shells, or stemmed glasses or dessert dishes. Cover and
refrigerate until set, 2 to 3 hours.

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