Chocolate Apricot Mold
Serving Size / Yield
6-8 servings
Ingredients
- 2 C. milk
- 2 squares baking chocolate
- 1/4 C. cocoa
- 1/3 C. sugar
- 1/4 C. apricot nectar
- juice and rind of 1 lemon
- 2 packets unflavored gelatin dissolved in 2 oz. cold water
- 6 egg whites, stiffly beaten
- 2 fresh apricots, peeled, pitted and sliced
Directions
In a heavy pan, dissolve the chocolate in the milk. Add cocoa and sugar, beating with a wire whisk. Add apricot nectar, lemon rind and juice, and gelatin dissolved in water. Cool slightly and add beaten egg whites. Put into a ring mold. Chill until almost set, then unmold. Fill the center with apricots.
