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Chocolate Soup

Ingredients for 8 Servings:
8 ounces semisweet chocolate at room temperature
3 cups milk, brought to just under a boil
1 teaspoon fragrant ground cinnamon
1/2 cup dark rum
3/4 cup sugar
4 tablespoons (1/2 stick) unsalted butter
1/2 cup egg whites
1 1/4 cups confectioner's sugar

Melting Chocolate:
Shave or grate chocolate into flakes 1/4 inch thick. Place it into a bowl that can be placed in the oven and pour hot milk over it. Blend until smooth.

Preheat oven to 350 F and place rack in middle level. Place bowl with ingredients in a baking pan and pour boiling water around it.

Whip egg whites until they begin to foam; continue whipping and gradually sift in half of sugar. When whites form stiff peaks, fold in remaining sugar. Scrape into piping bag and swirl 1 1/2 inches of meringue on the top of each dessert. Bake 6 to 8 minutes or until meringue is light brown. Serve warm.


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Who am I?

My name is Anna.
I am a HUGE lover of Chocolate.
I eat it, I research it, and I live by it.

By day I am a dietician, ironically as it may seem.
By night, I am obsessed with the various aspects related to chocolate.

A Day Without Chocolate is like a day without Sunshine.


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