Chocolate Marengo

Nila Meyer Barros
Kansas City, Missouri

Chocolate Marengo

20 Oreo cookies
6 T. margarine, melted
4 egg whites
1/8 tsp. cream of tarter
1/4 c. sugar
pinch salt
2 c. heavy cream
1 T. vanilla
6 oz. semi-sweet choc chips
1/2 c. slivered almonds, toasted (optional)

Preheat oven to 350 degrees.  Crush Oreos and combine with 6 T. margarine.  Press into 8 x 12 casserole dish.   Bake at 350 degrees for 8 minutes.  Beat egg whites and cream of tarter.  Gradually add 1/4 c. sugar and salt and beat until stiff. In separate bowl, beat cream and 1 T. vanilla until stiff.  Fold cream into egg whites.  Freeze in bowl until crystals form, about one to one and a half hours.  Meanwhile, melt chocolate.  Toast almonds in 300 degree oven and add to chocolate.  Keep mixture hot.  When frozen mixture is ready.   Fold chocolate into it.  Streaks of choc will form. Pour into crust and freeze.  Remove from freezer 20-30 minutes before serving.

Chocolate Sauce:
1/2 c. sugar
4 tsp. cornstarch
1/2 c. water
1 oz. square unsweetened chocolate
dash salt
1 T. margarine
1/2 tsp. vanilla

To prepare sauce, combine 1/2 cup sugar and cornstarch in small pan.  Add water, chocolate and salt.  Cook and stir until thickened and bubbly.  Remove from heat; stir in 1T. margarine and 1/2 tsp. vanilla.  Pass the chocolate sauce to be poured over each serving.  This is an elegant dessert.

*Note: This is another delicious recipe from my sister, Nila.  You will LOVE it! 🙂

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