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Name: Chocolate Elephant
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/2 lb Sweet butter; 4 tb Sugar; 3 tb Almond liqueur; Whipped cream for topping; 12 Eggs; 1 ts Vanilla; 1 lb German sweet chocolate

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INGREDIENTS

1/2 lb Sweet butter
4 tb Sugar
3 tb Almond liqueur
Whipped cream for topping
12 Eggs
1 ts Vanilla
1 lb German sweet chocolate

Servings

INSTRUCTIONS

SERVES 12 "The world doesnt need more mousse. We need more elephants!" ~-PATTY SMITH, WIFE OF THE AUTHOR The above remark clearly states the background of this dessert. My wife loves elephants and so, while demonstrating this dish at a chocolate festival at Marshall Fields, Chicago, I decided to name the dish after her favorite pet. Yes, she has always wanted a pet elephant. This is expensive, very rich, terribly fattening, and it is not good for you. It is also disgustingly delicious. It has all the right attributes for the serious chocolate lover. Separate the eggs. Beat the yolks with the vanilla and butter. When thoroughly blended add the almond liqueur. Melt the chocolate in a double boiler and then allow to cool a bit. Beat the egg whites and sugar until stiff. Blend the chocolate with the butter/yolk mixture, adding the chocolate to the yolks a little at a time. Finally, gently fold the chocolate mixture into the egg whites. This may be put in small glasses and chilled. Serve with whipped cream on top if you want to go the whole route. This will keep covered in the refrigerator for a couple of days. It is best the first day. From . Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Chocolate Elephant

1/2 lb Sweet butter
4 tb Sugar
3 tb Almond liqueur
 Whipped cream for topping
12 Eggs
1 ts Vanilla
1 lb German sweet chocolate

SERVES 12 "The world doesnt need more mousse. We need more elephants!"    ~-PATTY SMITH, WIFE OF THE AUTHOR      The above remark clearly states the background of this dessert. My wife  loves elephants and so, while demonstrating this dish at a chocolate  festival at Marshall Fields, Chicago, I decided to name the dish after her  favorite pet. Yes, she has always wanted a pet elephant.      This is expensive, very rich, terribly fattening, and it is not good for  you. It is also disgustingly delicious. It has all the right attributes for  the serious chocolate lover.      Separate the eggs. Beat the yolks with the vanilla and butter. When  thoroughly blended add the almond liqueur. Melt the chocolate in a double  boiler and then allow to cool a bit. Beat the egg whites and sugar until  stiff. Blend the chocolate with the butter/yolk mixture, adding the  chocolate to the yolks a little at a time. Finally, gently fold the  chocolate mixture into the egg whites.       This may be put in small glasses and chilled. Serve with whipped cream  on top if you want to go the whole route.       This will keep covered in the refrigerator for a couple of days. It is  best the first day.    From <The Frugal Gourmet Cooks American>.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (359g)
Recipe Makes: 12 Servings

Calories: 868
Calories from Fat: 608 (70%)

Amt Per Serving		% DV

	Total Fat 67.6g	90 %
	Saturated Fat 34.1g	170 %
	Monounsaturated Fat 21.9g
	Polyunsanturated Fat 4.9g
Cholesterol 1152mg		354 %
Sodium 373.2mg		13 %
Potassium 479.6mg		13 %
Total Carbohydrate 38.1g		11 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 36g
Protein 33.9g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 868

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