Recipe - Boule De Neige

10 ounce Semisweet chocolate;
coarsley chopped or
; u
Three fourths cup Strong brewed coffee
1 One fourth cup Sugar
1 One half Sticks unsalted butter at
room temperature
5 Eggs
1 ounce Dark rum or coffee liqueur;
(optional)
2 pt Heavy; (whipping) cream

Preheat oven to 350 degrees. Grease a 5 1/2" x 9" loaf pan. In double
boiler, melt together chocolate, coffee & sugar over low heat. Set
aside to cool for 10 minutes. Turn mixture into a medium bowl, and
with an electric mixer, add butter until incorporated. Add eggs one
at a time. Add rum now, if using it. Pour mixture into the loaf pan;
bake 1 hour until the mixture is puffed & cracked. Cool to room temp
on a rack, then refrigerate overnight.

To serve:In a bowl, whip the cream until it holds stiff peaks. Use an
ice cream scoop & shape the chocolate into balls. Fit a pastry bag
with a star tip & pipe each boule with a coating of whipped cream.

**************LAZY WAY TO SERVE************************************
Skip the whipping cream. Buy the aerosol stuff or the tub. Have
everyone scoop out what they want & squirt the whipped stuff on.
Tastes every bit as good if you aren't worried about presentation.

Recipe by: Ellen Court CourtMoss@AOL.COM

Posted to CHILEHEADS DIGEST V3 #, converted by MM_Buster v2.0l.