| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 4 | Squares (1-oz) semisweet chocolate; cut into pieces | |
| 3 | Eggs; separated | |
| 1 | ts | Vanilla |
| 3/4 | ts | Cream of tartar |
| 1/3 | c | Sugar (this amount was varied from 1/2 cup; too sweet) |
| 1 | c | Chilled whipping cream |
INSTRUCTIONS
From: jsez+@andrew.cmu.edu (Jenina Simeon) Date: 9 Oct 1994 11:53:55 -0400 Taken from Betty Crocker's Cookbook: Heat chocolate in heavy 2-quart saucepan over low heat, stirring occasionally, until melted; remove from heat. Beat egg yolks slightly; stir yolks and vanilla into chocolate. Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy. Beat in sugar, 1 tbsp at a time; continue beating until stiff and glossy. Stir about 1/4 of the meringue into chocolate mixture. Fold into remaining meringue. Beat whipping cream in chilled 1 1/2-quart bowl until stiff. Fold into chocolate meringue. Spoon into dessert dishes. Refrigerate at least 2 hrs. but no longer than 48 hours. Top each serving with Sweetened Whipped Cream and grated chocolate if desired. Refrigerate any remaining desserts immediately. 8 servings (about 1/2 cup each), 265 calories per serving. Brandy Chocolate Mousse: Fold in 2 tbsps brandy with the whipped cream. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”