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Recipe by: parsa
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See below ingredients and instructions of the recipe
16 oz Chocolate wafers 1 qt Raspberry ice (sorbet)
10 tb Unsalted butter, melted Fudge Sauce (see below)
1 qt Frozen yogurt, vanilla Whipping cream, whipped
-flavored (optional)
------------------------FUDGE SAUCE-----------------------------
1 c Sugar 4 tb Light corn syrup
1/2 c Unsweetened cocoa powder 4 tb (1/2 stk) butter
1/2 c Milk 2 ts Vanilla extract
In a food processor, process the chocolate wafers into crumbs. Add
the melted butter; combine. Press the crumb mixture into 9-inch
round, 3-inch deep springform pan, reserving 1-1/2 cups of the crumb
mixture.
Bake in a preheated, 325 degree F oven for 10 to 12 minutes. Remove
and allow to cool.
When the crust is cool, fill with the frozen yogurt. Sprinkle with
half of the reserved crumb mixture. Dribble half the fudge sauce
over the crumb layer, then place in the freezer so the yogurt won't
melt.
After 5 minutes, make a second layer with the raspberry ice.
Sprinkle the remaining crumb mixture on top. Put in freezer
immediantly.
Serve with the remaining fudge sauce and whipped cream, if desired.
TO MAKE THE FUDGE SAUCE: In a heavy saucepan, combine the sugar,
cocoa powder, milk, corn syrup, and butter. Bring to a boil and let
boil 2 to 3 minutes. Remove from the heat. Whisk in vanilla
extract. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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