| 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.
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