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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 cup heavy cream -- not
whipped yet
1 pinch salt
3 1/4 ounces bitter
chocolate -- (best belgian
2 ounces cream cheese --
(sweet version not sour)

4 egg yolks -- 3 if large
artficial sweetener
1 vanilla bean -- real
bourbon vanilla bean

How To Prepare: Melt the chocolate in 1/4 of
the cream. Add the egg
yolks. Stir easily and slow
until everything is combined
and the chocolate is shiny.
Stir in artificial sweetener of
choice (carb counts not
included). Add the soft
cream cheese now. It must
form a thick fluid, more like
thick molasses. If too thick
(you must be able to heap
the whipped cream under it
later on) add some more
liquid heavy cream until
right consistency. Scratch
out the vanilla bean and
add the seeds to the
chocolate-melange. Now
whip the cream with a pinch
of salt until stiff. Start to
heap into the chocolate mix
tablespoon by tablespoon.
If you add all at once it will
lose it's fluffyness. When
finished pour into a
prefrozen icemaker and
freeze (stirring) for 45
minutes. I do not know how
this will turn out without an
icemaker. But why not give it
a try
NOTES : Counts for
sweetener not included in
Number of Servings: 10
Carbs per serving - include all nutritional information if known: 35g carbs total
Effort (Easy, Average, Difficult): Easy

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