Ingredience 12 ounces semisweet or bittersweet Chocolate, chopped 12 ounces Orange Marmalade 16 ounces liquid, Nondairy Whipped Topping mix (Note: You can usually find this in 8 ounce carton in the frozen food case. It is already sweetened and has a stabilizer. If necessary, you can subtitute Whipping Cream, but you will need to sweeten it with 1/2 cup Powdered Sugar) Method Stir the Marmalade and Chocolate together in the top of a double boiler. Stir them together over boiling water until completely melted. Set aside to cool. While the Chocolate mixture is cooling, whip the Whipped Topping mix in a large mixing bowl until stiff. Scoop a couple of large spoonfuls of the Whipped Topping into the tepid chocolate mixture and stir together thoroughly. Pour the combined mixtures into the rest of the Whipped Topping, and fold lightly until no streak remain. This needs to chill in the refrigerator until set. That takes about a half-hour if you spoon it into individual dishes, or two hours in a large bowl. A very pretty way to serve this is in wine glasses with a few sliced, sweetened Strawberries on top. Copyright
2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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