Ingredients
1 3 ¾- or 4-ounce package regular chocolate pudding mix
2 tablespoons brown sugar
½ square (½ ounce) unsweetened chocolate, melted
2 to 3 teaspoons instant coffee powder
2 cups milk
2 egg yolks
2 tablespoons butter or margarine
1 recipe meringue shells
Directions
In saucepan, combine pudding mix, brown sugar, chocolate, instant coffee powder, milk and egg yolks; blend well. Cook and stir over medium heat till mixture comes to a full boil. Remove from heat; stir in butter or margarine. Cover surface of filling with clear plastic wrap or waxed paper. Chill at least 2 hours. Beat with rotary beater till smooth. Spoon into meringue shells; garmish with chocolate curls, if desired. Serve immediately. Makes 6 servings.
To make Meringue Shells:
Beat together 2 eggs whites, ½ teaspoon vanilla, ⅛ teaspoon cream of tartar, and a dash salt till frothy. Gradually add ⅔ cup sugar, a small amount at a time, beating till very stiff peaks form and sugar is dissolved. Cover baking sheet with plain, ungreased brown paper. Draw 6 circles, 3 ½ inches in diameter. Spread each circle with ⅓ cup meringue. Using back of spoon, shape into shells. Bake in 275 oven for 1 hour. For crisper meringues, turn off heat and let meringue shells dry in over (door closed) about 1 hour. Makes 6 meringues.