Recipe - Pots De Creme Leopardo

FIRST LAYER
1 pound Mascarpone cheese; * see
note
One fourth cup Sugar
3 tablespoon Orange Liqueur
2 tablespoon Heavy Cream
2 ounce Miniature chocolate chips

SECOND LAYER
6 ounce Semisweet Chocolate Chips
1 One fourth cup Light Cream
2 Egg Yolks
1 ds Salt
Toasted Almonds

* original recipe called for ricotta cheese.

FOR THE FIRST LAYER: In a bowl combine well ricotta cheese, sugar, liqueur,
heavy cream, and chocolate. Fill 12 small remekins half full.

FOR THE SECOND LAYER: In a very saucepan combine chocolate pieces and light
cream. Stir over low heat until blended satin smooth. Mixture should be
fairly thick, but keep it from boiling. Beat egg yolks and a dash of salt
until thick. Gradually stir the chocolate mixture into the eggs. Spoon on
top of the ricotta mixture. Chill at least 4 hours. Garnish with toasted
almonds.

Source: "Mountain Measures"Junior League of Charleston, WV ed. 1974

Recipe by: Dr. Susan Hartman

Posted to TNT Prodigy's Recipe Exchange Newsletter by #ebburtis
ebburtis@ix.netcom.com on Dec 29, 97