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Mousse au Chocolat(2)
* Exported from MasterCook Mac *
Mousse au Chocolat (2)
Recipe By : Sarah Flemming <hitech9@intelinet.net>
Serving Size : 1 Preparation Time :0:00
Categories : Mousses
Amount Measure Ingredient -- Preparation Method
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6 squares semisweet chocolate
2 1/2 tablespoons water or black coffee
1 tablespoon butter
1 tablespoon rum or 1/2 tsp. vanilla extract
3 eggs
1/2 cup heavy cream (for garnish)
Break the chocolate into pieces, put into a small saucepan with the
water or black coffee and stir continuously over gentle heat until
melted and thick and creamy (I use a double boiler to keep the
chocolate mixture from scorching, nasty if that happens). The
chocolate should be quiet hot, but the sides of the pan must not
become so hot that you cannot touch them. Remove from heat and stir
in the butter and flavoring.
Separate the eggs, putting whites into a small bowl and dropping
yolks, one at a time, into the chocolate mixture, stir well after each
addition.
Beat the whites until they hold a soft peak and fold very carefully
into the chocolate. When thoroughly mixed, pour into the pots and
chill overnight.
When ready to serve, whip the cream and spoon a portion on each pot.
From: "The Grand Diplome Cooking Course"
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NOTES : November 95
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