11 oz Semisweet baking chocolate 7 oz PEAK FREEN SWEET-MEAL
1/2 lb Butter, room temp -BISCUITS”, coarsely
2 Eggs -broken
1/3 c Sugar 1/2 c Whole toasted hazelnuts
3 tb Brandy
In top of double boiler melt chocolate and butter together. In large bowl,
with electric mixer, beat eggs and sugar at high speed until lemon colored.
Add the chocolate/butter mixture and beat at medium speed until the butter
is completely mixed in. Add the brandy & mix throughly. Pour the mixture
over the biscuits.
Mix well. Line a 9″ cake pan with plastic wrap. Pour in the mixture and
cover with plastic wrap. Freeze until ready to serve.
Yields
6 servings