Mix ⅓ cup Carnation, chocolate pieces and marshmallows in 1½-quart saucepan. Heat over medium heat until chocolate and marshmallows are melted, stirring occasionally. Beat egg yolks slightly. Add to chocolate mixture. Stir in peppermint flavoring. Cool. Chill ⅔ cup Carnation in refrigerator tray until ice crystals form around edges of tray, (about 15 minutes). Whip until stiff (about 2 minutes). Add lemon juice and whip very stiff (about 2 minutes longer). Beat egg whites until soft peaks form. Fold egg whites and whipped Carnation into chocolate mixture. Spoon into parfait or sherbet glasses. Garnish with nuts. Chill about 2 hours until set.
Chocolate Souffle
—Makes 4 to 6 servings
3 tablespoons all-purpose flour
2 tablespoons butter
1 cup undiluted Carnation Evaporated Milk
2 squares (2 oz.) melted bitter chocolate
½ cup granulated sugar
3 eggs
1 teaspoon vanilla