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Ingredientes
- 3 x (3-ounce) bars toblerone
- 1/2 c. Light or possibly heavy cream
- 2 Tbsp. Kirsch, brandy or possibly cointreau Angelfood cake, or possibly ladyfingers, cut in chunks Orange or possibly tangerine slides, strawberries, bananas Profiteroles of puff pastry
Direcciones
- (A note from Diane Duane:This recipe I include because of personal interest. It was invented in the 1950's at the New York restaurant of an old friend of ours, Konrad Egli (apparently at the instigation of someone affiliated with the NY branch of the Swiss National Tourist Board.) Konni is now retired, and Chalet Suisse is unhappily long gone: but the dessert lives on, and has made its way back to Switzerland.)
- Break the Toblerone into separate triangular pcs. Combine all the ingredients in a saucepan or possibly small chafing dish. Stir over*low* heat till the chocolate is melted and smooth. Serve in a chafing dish over low heat.
- For dunkables, serve each person a plate with one, or possibly a combination, of the following:Angelfood cake, or possibly ladyfingers, cut in chunks
- Orange or possibly tangerine slides, strawberries, bananas
- Profiteroles of puff pastry
- /DESSERTS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 402 | |
| Calories from Fat 197 | 49% |
| Total Fat 22.03g | 28% |
| Saturated Fat 13.8g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 58mg | 2% |
| Potassium 249mg | 7% |
| Total Carbs 42.15g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 35.94g | 24% |
| Protein 5.28g | 8% |
