COOKING FOR 1968 Chocolate Parfait
(Bv
CELIA TIMMS)
Most of us have trouble in thinking up the sweet course In a meal—the main course is usually much easier but a different pudding can sometimes be very elusive.
I have selected recipes for some easily prepared sweets which I hope will help on those occasions. All of them are served cold which means they can be made in almost the twinkling of an eye during the morning and left in the refrigerator to serve at your leisure.
Those people with a sweet tooth will really appreciate
this Chocolate Parfait and for six you will need:—
2 packets of chocolate chips or Boz of dark eating chocolate, grated 3 teaspoons instant coffee 2 tablespoons Rum 4 tablespoons honey i pint cream.
Method.—Melt chocolate over hot but not boiling water. Dissolve the coffee powder in the rum and stir into the chocolate. Whip cream with the honey until very thick and add to other mixture.
Pour into tall glasses, chill thoroughly and serve with whipped cream sprinkled with chopped nuts.
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Bibliographic details
Press, Volume CVIII, Issue 31769, 28 August 1968, Page 2
Word Count
177COOKING FOR 1968 Chocolate Parfait Press, Volume CVIII, Issue 31769, 28 August 1968, Page 2
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