Nutty Mocha Fondue
|Semi-sweet chocolate||8 Ounce|
|Instant coffee granules||1 Tablespoon|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Tia maria||3 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Flaked almonds||2 Ounce, lightly toasted|
To make Nutty Meringues, preheat oven to 225F (I05C).
Line two baking sheets with waxed paper.
Beat egg whites until stiff; fold in half of sugar and beat again until stiff.
Fold in remaining sugar.
Place teaspoonfuls of mixture on prepared baking sheets, insert a few almonds in each, and bake 1-1/2 to 2 hours or until dry and crisp.
At the end of the baking time, turn off oven, leaving meringues inside to cool.
When cooled, peel meringues off paper.
Makes about 2-1/2 dozen meringues.
To make Mocha Fondue, break up chocolate and place in fondue pot.
Add coffee granules and whipping cream and heat slowly until melted, stirring constantly.
Stir in Tia Maria and beat until smooth.
Place over burner at the table and serve with Nutty Meringues and fruit.