Parisian Creme (Pariser Creme) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 1/2 pint (1 cup) thick cream | 1/2 lb good plain chocolate | |
| 1 | Put into a saucepan and boil up once. Then put into a double boiler and whisk continuously until a thread forms on the inserted spoon. Take the utmost care here that not even the smallest drop of water in the double boiler gets into the creme-this can be catastrophic! Now take off the burner and continue strirring until quite cold. Put into a flat dish and into the icebox. It can be eaten like this with sponge fingers. |