34 E. Ramona Ave., 633-2220, edelweissrest.com
1 dozen eggs, separated
16 oz. chocolate, semi-sweet
1 c. Disaronno Amaretto
6 c. heavy cream
cherry, chocolate shavings for garnish
Whip heavy cream until stiff, put in large bowl, and let sit in cooler. Melt chocolate slowly in double boiler, stirring occasionally. Whip egg yolks and Amaretto over low heat (use a double boiler) until creamy. Mix egg yolk mixture and chocolate. Whip egg whites until stiff. Fold whipped cream (all but a little held back for garnish) and egg whites together. Slowly add chocolate and stir, garnish with whipped cream, chocolate shavings and a cherry.
This recipe is a classic for Edelweiss, and though it's not on our menu anymore, many of our regular customers will remember it as being one of our best desserts. It's simple, but, wow, it's really good.
— Submitted by chef Anna Perez
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