Chocolate Almond Delight Recipe
Love to try out something yummy this season? Here's is an original and deliciously different recipe for Chocolate Almond Delight for you to try. This Chocolate Almond Delight is indeed a treat for those with sweet tooth!
Ingredients
| Egg whites | 4 | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Instant coffee | 1 Teaspoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Chocolate ice cream | 2 Quart | |
| Heavy cream | 1 Cup (16 tbs), Whipped | |
| Chocolate sauce | ||
| Shelled blanched whole almonds | ||
Directions
Beat egg whites until frothy; sprinkle with cream of tartar.
Beat until stiff but not dry.
Slowly beat in sugar (about a table- spoon at a time) adding the instant coffee with the last table- spoon of sugar.
Beat until the mixture is very stiff.
Fold in vanilla extract.
Use a 10-inch pie plate to outline a circle on un- glazed paper.
Place paper on a baking sheet.
Spread meringue about 1-inch deep over the circle.
Evenly spoon remaining me- ringue around edge of circle to build up edge.
Bake in slow even (250° F.) until light brown and dry and crisp to the touch, about 1 hour.
Cool away from drafts.
When ready to serve fill shell with ice cream.
Circle ice cream with whipped cream.
Garnish with chocolate syrup and almonds.
Beat until stiff but not dry.
Slowly beat in sugar (about a table- spoon at a time) adding the instant coffee with the last table- spoon of sugar.
Beat until the mixture is very stiff.
Fold in vanilla extract.
Use a 10-inch pie plate to outline a circle on un- glazed paper.
Place paper on a baking sheet.
Spread meringue about 1-inch deep over the circle.
Evenly spoon remaining me- ringue around edge of circle to build up edge.
Bake in slow even (250° F.) until light brown and dry and crisp to the touch, about 1 hour.
Cool away from drafts.
When ready to serve fill shell with ice cream.
Circle ice cream with whipped cream.
Garnish with chocolate syrup and almonds.
Chef
