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Unsweetened chocolate is also
known as bitter or baking chocolate. It is cocoa liquor which has been cooled
and molded, usually into squares. It contains 50 to 58% cocoa butter.
Bittersweet is at least 35% cocoa liquor. It has varying amounts of sugar
added along with butterfat and flavorings.
Semisweet can be used inter- changeably with bittersweet. It has more
sugar and less chocolate flavor.
Unsweetened cocoa is a powder made from the chocolate liquor that has had
nearly all of the butterfat removed.
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Chocolate Amaretto Crunch Pie
Crust:
1 C. finely chopped macaroon cookies
2/3 C. finely chopped almonds
1/2 C. brown sugar
1/4 C. flour
1/4 t. salt
1/2 C. butter melted
Heat oven to 350°F. In food processor: combine cookies, almonds, brown sugar,
flour and salt. With machine running, add butter and process 20 seconds. Pat
mixture on the bottom and sides of a 10 inch pie plate.
Bake 15 minutes and cool completely.
Filling:
12 oz. package of chocolate chips
2 eggs separated
3 T. amaretto
2 T. sugar
1 C. whipping cream
2 t. vanilla
In top of a double boiler, melt chocolate chips, stirring until smooth. Remove
from water and let cool a little. Add amaretto to the egg yolks. Add the egg
mixture to the chocolate and use a mixer to mix it in.
In a small mixer bowl, beat egg whites with 1 T. sugar until soft peaks form.
Fold in chocolate mixture. In another bowl, whip 1/2 C. of the whip cream with
1/2 T. sugar and 1 t. vanilla until soft peaks form. Fold into the chocolate
mixture. Spoon filling into crust. Cover and refrigerate at least 6 hours.
Just before serving, whip remaining cream, sugar and vanilla. Top pie with whip
cream and serve.
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