INGREDIENTS

INSTRUCTIONS

MOUSSE
MOCHA MARSALA SAUCE
Mousse and sauce can be done a day in advance. To prepare mousse, melt
bittersweet and unsweetened chocolate and set aside to cool to room
temperature. Combine butter and marsala in a small bowl and set over
boiling water. Heat until marsala is bubbling and butter melted. Remove
bowl from pan and let cool a few moments, then whisk in yolks. Place again
over boiling water and stir until yolks begin to thicken. Cool. Add cream
of tartar to whites and beat to soft peaks and gradually beat in sugar
until stiff and glossy. Gently fold together whites, cooled chocolate, egg
mixture, cream and nuts, taking care to keep mixture light. Turn into a
freezer container and freeze at least 4 hours. Let stand a couple of hours
in refrigerator to soften before serving.
To make the sauce, combine the coffee with boiling water and stir until
dissolved. Turn into a small bowl, adding the marsala, chocolate and sugar.
Set over a pan of hot water and stir until chocolate is melted. Stir in
butter until smooth. Reheat before serving.
To serve, use a small ice cream scoop to spoon out about 4 balls of
mousse into each of 8 wine glasses. Drizzle with hot sauce and serve.
from Trattoria da Eletta in the village of Sala Baganza outside of the city
or Parma, Italy
Posted to MM-Recipes Digest V3 #307
Date: Sat, 9 Nov 1996 13:32:05 +0000
From: Linda Place <placel@worldnet.att.net>

A Message from our Provider:

“Life Has Many Choices. Eternity Has Two.”