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Almighty Chocolate Divinity | Cook Books » Baker's Dozen

Almighty Chocolate Divinity


Serving Size : 1
Ingredients
for prepare Almighty Chocolate Divinity
:
Amount Measure Ingredient - Preparation Method
1 cup walnuts
3 cups granulated sugar
1/2 cup water
1/3 cup light corn syrup
2 large egg whites
8 ounces chocolate mini morsels
recipe Almighty Chocolate Divinity

Preheat the oven to 325 degrees Fahrenheit. Toast the
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walnuts on a baking sheet in the preheated oven for 8 to 10 minutes. Cool
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to room temperature. Process the walnuts in the bowl of a food processor
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fitted with a metal blade until finely chopped, about 8 to 10 seconds. Heat the granulated sugar, water
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and corn syrup in a 3-quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil. Continue
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toe boil, stirring often, until the temperature of the syrup reaches 250 degrees Fahrenheit, about 5 minutes. As
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soon as the syrup begins boiling, place the egg whites in the bowl of an electric
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mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 4
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minutes. Change the mixer speed to medium. Carefully and slowly pour the 250 degree Fahrenheit syrup into the
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whisked egg whites and continue to whisk on medium until the meringue is very thick, about 4 minutes. Remove the

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bowl from the mixer. Working quickly, use a rubber spatula to fold the walnuts and
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then the chocolate morsels into the meringue creating a variegated mixture. Divide the mixture into 24 large heaping tablespoons
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onto a two large pieces of waxed paper, using a finger to push the mixture off the spoon onto
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the wax paper. Allow to cool to room temperature for about an hour before storing in a
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tightly sealed plastic container. Yield: 2 dozen






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  • Almighty Chocolate Divinity


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    Views: 2418 | Author: Shad0w | 20 November 2009 | Comments (0)


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