Chocolate Dessert Duet
|Semisweet chocolate pieces||1⁄4 Cup (4 tbs)|
|Miniature marshmallows||2 3⁄4 Cup (44 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
|Toasted slivered almonds||2 Tablespoon|
Combine chocolate, marshmallows, water, and salt in top of double boiler.
Cook and stir over hot water till completely melted.
Beat egg yolk slightly.
Stir in small amount of chocolate mixture; return to hot mixture.
Cook and stir 2 minutes.
Remove from heat; add vanilla.
Beat smooth; cool.
Beat egg white till stiff peaks form.
Fold into chocolate mixture.
Fold in whipped cream.
Spoon mixture into 2 sherbets and 2 foil bake cups.
Top with toasted slivered almonds.
Chill sherbets and freeze bake cups