Double your pleasure by swirling milk chocolate with white chocolate in a semifrozen dessert. Serve with raspberries, fresh if available or just thawed, and chocolate sauce, if desired.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2004
Line 8- x 4-inch (1.5 L) loaf pan with plastic wrap; smooth wrinkles. Set aside.
In 2 heatproof bowls set over separate saucepans of hot (not boiling) water, melt white and milk chocolates separately; let cool to room temperature.
In large heatproof bowl over saucepan of simmering water, beat eggs with sugar until consistency of softly whipped cream, about 5 minutes. Divide between 2 large bowls. Whisk white chocolate into 1 bowl; whisk milk chocolate into second bowl. Refrigerate until cold.
In large bowl, whip cream. Divide half between white and milk chocolate mixtures; fold in. Fold one-third of the remaining whipped cream into milk chocolate mixture. Fold remaining whipped cream into white chocolate mixture.
Drop alternating spoonfuls of milk chocolate and white chocolate mixtures into prepared pan. With knife, gently swirl. Place plastic wrap directly on surface; freeze until firm, about 6 hours. (Make-ahead. Overwrap with heavy-duty foil; freeze for up to 1 week.)
To serve, let soften in refrigerator for 30 minutes. Unwrap and invert onto serving platter. Remove plastic wrap and slice.
Nutritional facts <b>Per serving:</b> about
- Sodium 86 mg
- Protein 7 g
- Calories 455.0
- Total fat 34 g
- Cholesterol 169 mg
- Saturated fat 20 g
- Total carbohydrate 33 g
- Iron 4.0
- Folate 9.0
- Calcium 12.0
- Vitamin A 25.0