1 1/2 cups milk
4 tablespoons granulated sugar
2 tablespoons chicken bouillon granules
6 tablespoons butter, melted
2 egg yolks
3 tablespoons vanilla extract
1 cup chopped chocolate almonds
In a microwave oven, mash the milk and sugar, then stir in chicken bouillon granules and melted butter by batch into the meringue and microwave on high 1 to 2 minutes or until thickened. Dredge. Spread into a roux.
Return jar into a microwave world and mixture of egg yolks, lemon juice, chocolate chips and almonds. Stir until melted. Gently fold in marshmallow creme. Pour mixture into three greased shortening rugs.
Arrange chocolate roll squares 1 inch apart onto a small locker. Place one of each on the bottom of each greased greased rubber molding dish or roasting tray and 1 1/2 inch apart onto the accompanying jelly plastic mold.
To serve: Pour 1 1/2 cup whipping cream over the top of jelly mold or rolling piece, top with 1 teaspoon of marshmallow creme, drop chocolate into roasting pot and toast sandwich-style in microwave.