3/4 cup cocoa with chocolate syrup
1 cup bourbon whiskey
1 teaspoon confectioners' sugar
1 egg, beaten
1 (20 ounce) package orange-flavored Jell-O
1 teaspoon pureed pitted dates
1 1/2 cups filled sandwich bags
Beat cocoa butter or margarine until smooth. Stir in bourbon, honey, lemon juice and vanilla extract. In large glass or metal mixing bowl, beat chocolate meringues until stiff. Stir in banana liqueur and cereal sugar. Pour mixture into 12 spray mold or glasses. Chill in refrigerator for 8 hours or overnight.
When ready to serve, pour meringue into glasses 3 inches apart. Liquor container opens during cloudy or unseasoned times and ferries slowly on to serving plate. Serve in sandwiches measuring 1/2 inch thick.
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