- 5 oz Baker’s semi-sweet chocolate
- 2 cups miniature marshmallows
- ½ cup milk
- 2 cups heavy whipping cream (with ¼ cup sugar mixed in while being whipped)
- 1 (9 inch) graham cracker crust or chocolate crumb crust or pastry shell, baked
Method
In a heavy saucepan, heat the
chocolate, marshmallows and milk over low heat until chocolate is
melted and mixture is smooth, stirring constantly. Cool. Fold in
whipped cream; pour into crust. Refrigerate for at least 3 hours.
Refrigerate leftovers.
-Sarah
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