European Stars And Stripes (Newspaper) - February 11, 1988, Darmstadt, Hesse                                White Chocolas Chestnut pudding 6 ounces while chocolate 3/4 up butter 1/2 cup sugar one 16-ounce an 2 cups Tinion lend Chat nut Puree 1/4 cup Light rum 2 Tablespoon Almond liqueur 2 Tablespoons chocolate liqueur Crent de clean preferably Clear 1/2 cup heavy whipping Cream not i unsweetened Chestnut Puree put of sugar produces a Cream coloured pudding. You fan substitute a 16-ounce oin Twa cups of sweetened Chestnut Puree Anil Omil the half up of sugar in Molte 9 slightly no Fer beef pc con run up rotting. Mell the while chocolate and Butler together in the top of a double boiler Over nol in simmering water. Remove from heal. Add sugar and Chesnul Puree la the while chocolate mixture. Sir Uneill melt blended. Mix in the Light rum Almond liqueur and Cremo he Cacao. In a Large bowl whip the in am until stiff then carefully fold it into the while chocolate mixture. Spoon the pudding into a lightly buttered t to 1 a quart souffle dish or gloss bowl. Cover and refrigerate for at feast 12 hours. The pudding tastes even belter n Day or two after ii has been nude. To serve spoon the pudding into individual stemmed glasses or Small dessert bowls. Garnish with two ounces two squares of Semi Sweet chocolate grated or with eight Small rosebuds Wilh a single Leaf on each Stem rinsed and dried. Serves eight. White chocolate amaretto Monte 8 ounces while chocolate 3 Tablespoons Almond liqueur 3 extra Large egg Whites at room temperature 1 cup heavy whipping Cream chilled 18 to 24 Marc Tel civvies chop the White chocolate into Small pieces Imit melt it in the top of a double boiler Over nut in simmering water. As the chocolate mulls whisk ii until it is very a month. When the chocolate is completely melted turn off the Hent but leave the chocolate silting Over the warm water. Whisk in i in Almond liqueur until ii  combined. In