Monks, Egg & Chocolate Squares
Monks
Mamta Gupta
This recipe was given to me in the mid 1950s by a Swedish friend called Lillian. They are simple to make and quite tasty, nice to serve with coffee after dinner.
Ingredients
100 ml. egg white (make sure no yellow is mixed at all)
100 ml. cup full of castor (ground) sugar
4 gm. gelatine
Few drops of vanilla essence
2 tbs. desiccated coconut
2 tbs. chocolate powder (Cocoa)*
Instructions
Place egg white and sugar in a large bowl and whip until stiff (it stays in the bowl when the bowl is turned up-side-down).
Dissolve gelatine in 1 tsp. of water, according to instructions on the packet.
Add and mix
essence and gelatine to beaten egg white.
Pour in a flat tray, like a Swiss roll tray, and leave it in the fridge to set.
Cut into small diamond shapes.
*You can use other types of chocolate granules/shavings to cover the squares. Do not heat them or they will melt.
Warm coconut and chocolate powder very lightly.
Roll the diamonds in it and put on a serving dish.
