In a heavy pan, melt 30 marshmallows with ½ cup milk. Stir constantly. Let chill completely in refrigerator. When cool, beat with mixer. Add 1 oz. of grated bitter chocolate. Whip 1 cup of heavy cream and fold into mixture. Pour into dish lined with graham cracker crust (see below). Top with a few graham cracker crumbs. Refrigerate for 24 hours before serving. Cut in squares to serve.
Modern cooks might want to substitute a container of frozen whipped topping for the heavy whipped cream.
CRUST: 10 graham crackers (crushed) mixed with 2 T melted butter and a small amount of sugar.
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