With
this cooking holiday in the beautiful and relaxing Dordogne
region of South West France you will learn to cook like
a pro . . . experience the finest of wines, great food
and the traditional markets as you take your culinary
skills to the next level.
This
is one of the recipes which we have been given
permission to reproduce by RecipeGoldmine, founded
by Linda Roth.
It is a big site with a wealth of information
and recipes. If you would like to have a look
at the website
click here.
Have
a look at Linda Roth's Biography
page to find out why and how she came to
set up a huge cooking resource like RecipeGoldmine
or if you would like to subscribe to the RecipeGoldmine
newsletter send a blank e-mail to: kitchenbites-subscribe@topica.com
Ingredients
1
(8 1/2 oz.) pkg. chocolate wafers, finely
crushed (about 40 wafers)
3 T. sugar
5 T. butter, melted
8 oz. cream cheese, softened
1/4 C. dark rum
1 qt. coffee ice cream, softened
1 C. heavy cream
2 T. sugar
1 to 2 T. Kahlúa
Chocolate Scrolls*
Method
In
a small bowl, combine chocolate crumbs, sugar
and butter, Press into a 9-inch round cake
pan and chill.
In
a large bowl, beat cream cheese with rum until
light and fluffy. Fold in ice cream. Pour
into crust and freeze at least 4 hours.
In a chilled bowl, whip cream, sugar and Kahlúa
until stiff peaks form. Swirl onto top of
pie. Garnish with Chocolate Scrolls. Freeze
at least two hours. Let stand at room temperature
about 5 minutes before serving.
Chocolate
Scrolls:*
Allow squares of semisweet chocolate to warm
slightly. Using a vegetable peeler, peel scrolls
from chocolate onto a plate. Refrigerate until
firm.
