1 env. unflavored gelatin
1/3 cup cold OJ
1 T instant coffee
1 6-oz package of semi-sweet chocolate chips
1 tsp vanilla
2 eggs
1/4 cup white sugar
1 1/2 cup whipping cream, whipped
8- or 9-inch chocolate or crumb crust
In a medium saucepan, sprinkle the gelatin over the OJ. Let stand a minute. Stir over low heat until gelatin is dissolved, then add coffee and chocolate and heat, stirring until chocolate is melted. Stir in vanilla, then let cool 10 minutes. In a large bowl, beat the eggs with the sugar 5 min or until thick. Gradually add the chocolate mix and stir to blend. Fold in the whipped cream and turn into the crust. Chill.
Copyright 2018 Margaret Meps Schulte. All rights reserved.