1 c Sugar
2/3 c Cocoa
2 ts Instant expresso or coffee
1/3 c Water
4 Egg yolks
10 Maraschino cherries
1 c Heavy cream
2 tb Rum
2/3 c Chocolate — coarse chop
Soak cherries in rum. Sift sugar; cocoa, and instant coffee together and
place in a heavy sauce pan. Add the water and mix well. Bring to a boil and
cook until everything is well mixed. While syrup is cooking, whip the egg
yolks until light and fluffy. Reduce the speed of the beaters to the lowest
level and add the hot syrup in a continuous fine stream. Continue beating
until the mixture is thick and forms a ribbon pattern when the beater is
pulled away. Chill well. Whip the cream with the 2 tablespoons of rum until
stiff. Fold into the chocolate mixture. Fold in the chopped chocolate.
Arrange foil lined paper cups in a muffin pan. Fill each cup 1/3 of the way
full. Place a cherry in each cup then fill the rest of the way. Freeze at
least 4 hrs. Before serving pipe whipping cream on top if desired. It will
keep in the freezer for about a month.
Yields
1 Servings