| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Irish |
Choco2 |
1 |
servings |
INGREDIENTS
|
|
CRUST |
| 1 |
c |
Chocolate wafer crumbs |
|
|
Melted butter or margarine; (maybe 1/3 C?) |
|
|
MOUSSE |
| 8 |
oz |
Semi-sweet chocolate; finely ground |
| 1 |
oz |
Unsweetened chocolate; finely ground |
| 4 |
oz |
Heavy whipping cream |
| 6 |
ts |
Sweet unsalted butter |
| 2 |
|
Eggs; separated |
INSTRUCTIONS
CRUST
Add butter to crumbs just until it will hold its shape when pressed
into a pan. I'm sorry but I've never bothered to measure the butter!
MOUSSE
Beat the egg whites until stiff peaks forms. Set aside.
Heat the cream and butter in a heavy saucepan or double boiler over
medium heat. When the butter is well-incorporated into the cream, add
the chocolates.Stir off the heat until melted and well-blended. Add
the egg yolks.
Quickly fold 1/4 of the chocolate mixture into the beaten whites,
then fold the whites into the chocolate.
Fill the crust with the filling and refrigerate several hours. If you
like you may add Bailey's Irish Cream to the filling to flavour and
whip cream with a tiny bit of sugar and some Frangelico liqueur.
Amaretto for the whipping cream is also nice. It's just a decadent
final touch to an alread-decadent dessert.
Recipe by: Tracy McCulloch
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