Instructions: Scald milk in the top of a double boiler. Add coffee and blend. Add chocolate, stirring until melted. Add sugar and salt. Add some of this hot mixture to beaten egg; then return to double boiler and cook for 5 minutes.

Stir in rice and cool. Whip cream until stiff. Fold in raisins, walnuts and whipped cream. Chill well in individual sherbet glasses.

Serves 8.

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