Chocolate Cases Filled With Silky Chocolate Mousse

So, although Scripture is our sole infallible authority, we must interpret it within the boundaries of the so-called “ecumenical” (meaning universally held) creeds, such as the Apostles and Nicene creeds which faithfully express the fundamental doctrines of the New Testament. Indeed, the Reformers considered agreement with these creeds as necessary for a genuine Christian profession, and rightly so since the creeds define the essential doctrines of orthodoxy which all the cults deny.

John Thompson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		A, At, Ballymaloe, Year	10	Servings

INGREDIENTS

225	g	Best quality dark chocolate
		find one with a
		high percentage of
		cocoa solids
24		Paper bun cases, use 2
		papers for
		each chocolate case
		to give extra
		strength to the
		sides
225	g	Best quality dark chocolate
15	g	Unsalted butter
150		Water
1	T	Jamaica rum
6		Or 4 large eggs
		Whipped cream
		Cocoa powder, unsweetened

INSTRUCTIONS

First make the chocolate cases. Melt the chocolate until smooth in a
very slow oven or in a bowl over hot water. Spread the chocolate
evenly over the paper cases with the back of a teaspoon. Check that
there is no 'see through' patches when you hold them up to the light  (
it is a good idea to do a few extra cases to allow for accidents!).
Stand each one in a bun tray and leave to form in a cold place. Peel
the paper layers off carefully and set aside. Next make the mousse.
Break the chocolate into small pieces and put in a bowl to melt with
the butter and water over a low heat. Stir gently until melted and
completely smooth. Remove from the heat and leave to cool, then whisk
in the rum, if using, and the egg yolks. Whisk the egg whites and  fold
them in. Beat for 5-6 minutes: this makes the mousse smooth and  silky.
(Even though it sounds like a contradiction, the mousse  thickens as it
is beaten at the end). Fill each chocolate case with  the mousse. Allow
to set for 5-6 hours or overnight.  To serve: Pipe a rosette of softly
whipped cream on to each mousse.  Sift a little unsweetened cocoa
powder over the top and serve chilled.  DISCLAIMER(c) Copyright 1996 -
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 44 Calories From Fat: 31 Total Fat: 3.5g Cholesterol: 88.3mg Sodium: 32.6mg Potassium: 32.3mg Carbohydrates: <1g Fiber: 0g Sugar: <1g Protein: 2.9g