From: Annice Grinberg Date: Wed, 10 Jul 96 07:14:04 +0300 Recipe By: The Gazette - modified by Annice I made this dessert for Shabbat lunch, and it was a big hit. I had to adapt the original recipe, which I had gotten off the Net, because parts of it didnt work. I used Richs Whip for the cream, and cinnamon grahams for the crumbs. In a microwave oven or over boiling water, melt chocolate and water. Stir in cocoa. Set aside to cool. Toast the almonds in a shallow pan in a moderate oven (350 degrees) for about 10 minutes till lightly browned. Beat egg whites with cream of tartar and salt until foamy white. Gradually beat in 1/2 cup of sugar, until soft peaks form. Beat two cups of cream in a bowl until stiff. Beat in two tablespoons of sugar and the vanilla. Fold the beaten egg whites, toasted almonds and the melted chocolate into the whipped cream mixture. Place paper baking cups in 24 muffin-pan cups (about 2 inches diameter). Place a teaspoon of graham cracker crumbs in the bottom of each cup. Spoon whipped mixture over the crumbs, filling the cups and rounding the tops (muffin shaped). Sprinkle more crumbs on top. Freeze until firm, four hours or overnight. JEWISH-FOOD digest 246 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.