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Fondant Au Chocolat

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Ingredients
  Chocolate 3 Ounce
  Strong coffee 2 Tablespoon
  Confectioners sugar 2⁄3 Cup (10.67 tbs)
  Butter 7 Cup (112 tbs)
  Eggs 3
Directions

Melt chocolate with coffee and 1/3 cup sugar in double boiler over hot water.
Cream butter; add egg yolks and remaining sugar.
Beat well.
Add chocolate mixture.
Beat egg whites until stiff peaks form; fold into chocolate mixture.
Rinse 1-quart mold with cold water.
Pour in fondant.
Refrigerate for at least 6 hours or overnight.
Dip mold in hot water for a few seconds; unmold fondant.
Serve with vanilla cus-tard^sauce or whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Party
Servings: 
6

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