Al's Chocolate To The Max
Yield
6 servingsPrep
5 minCook
5 minReady
10 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
chocolate chips (semi-sweet)
|
|
| 1 |
eggs
|
*
|
|
| 1 | teaspoon |
vanilla extract
vanilla |
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | tablespoon |
liqueur
creme de cacao |
|
| 1 | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
chocolate chips (semi-sweet)
|
|
| 1 |
eggs
|
*
|
|
| 5 | ml |
vanilla extract
vanilla |
|
| 5 | ml |
almond extract
|
*
|
| 15 | ml |
liqueur
creme de cacao |
|
| 237 | ml |
heavy whipping cream
|
|
Directions
Blend together first 4 ingredients while microwaving the cream until just beginning to boil.
With blender going add the hot cream and blend until well combined.
Pour into small sherbet or wine glasses (I use the disposable plastic ones) and refrigerate for several hours.
This is chocolate to the MAX! Few people refuse one of these and few can eat more than one.
