French Chocolate

Preparation info
  • Makes


    servings in teacups
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve in your prettiest teacups


  • ½ c. semisweet chocolate pieces
  • ½ c. light corn syrup
  • ¼ c


  • In saucepan over low heat, stir chocolate pieces, corn syrup and water together until chocolate is melted. Pour into a small pitcher or cup, cover and chill until cool. Add vanilla.
  • In a large bowl, beat the cream, while gradually adding the chocolate mixture. (Using electric mixer at medium speed.) Continue beating until mixture just mounds; spoon fluffy chocola