Chocolate and Meringue Angel “Pie”
Coffee-and Kahlua-enhanced chocolate atop a bed of airy meringue makes for one of the most luscious desserts of all time. Serves 8

1 baked meringue shell (see the May newsletter for the meringue shell recipe)
Chocolate filling (recipe below)
Whipped cream topping (recipe below)
½ cup fresh raspberries and/or slivered strawberries (optional)

Chocolate Filing:
12 ounces semisweet chocolate, chopped
¾ cup water
2 Tablespoons instant espresso coffee powder
Pinch of salt
4 egg yokes
2 Tablespoons Kahlua
1 cup cold heavy cream

To make the chocolate filling: Place chocolate, water, coffee powder and salt in the top of a double boiler or metal bowl set over simmering water. Heat until the chocolate has just melted, stirring frequently. Remove from heat and beat in yokes, one at a time. Stir in Kahlua. Allow to cool. When mixture is completely cool, whip heavy cream until soft peaks form, and fold into the cooked chocolate. Refrigerate until ready to use.

To serve, spread chocolate filling followed by the whipped cream over meringue. Sprinkle with shaved chocolate and fruit, if desired. Cut into wedges.

Whipped Cream Topping:
1 cup very cold heavy whipped cream
4 Tablespoon sugar
½ teaspoon vanilla extract

Whish the cream with the sugar and vanilla until soft peaks form.

This recipe is shared with us from our good friends at COOKING AND EATING section from the Wall Street Journal Saturday/Sunday April 2-3 2011

Joke of the Month:

When a 3 year old opened his birthday gift from his grandmother, he discovered a water pistil. He squealed with delight and headed for the nearest sink. I was not so pleased and turned to my mother and said, "I'm surprised at you. Don't you remember how we used to drive you crazy with the water guns?"
Mom smiled and replied..
I remember."