| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
10 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1 |
c |
Cocoa; unsweetened |
| 1/2 |
c |
Water |
| 4 |
oz |
Chocolate, semi-sweet |
| 4 |
|
Egg whites; room temp. |
|
|
Melted; cooled to room |
| 1/4 |
ts |
Cream of tartar |
|
|
Temperature |
| 2 |
c |
Cream, whipping; whipped |
| 3 |
tb |
Espresso powder; instant |
|
|
To soft peaks |
INSTRUCTIONS
For Mousse: ========== Heat sugar and water in heavy saucepan over
medium-low heat until sugar dissolves, stirring occasionally and brushing
down any crystals from sides of pan with brush dipped in cold water.
Increase heat and boil until mixture registers 240 F (soft ball stage) on a
candy thermometer.
Meanwhile, beat egg whites and cream of tartar until soft peaks form.
Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes
Gently fold in whipped cream, cocoa, melted chocolate and espresso.
Cover and refrigerate for 1 hour.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by
Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth
Avenue, New York
Posted to EAT-L Digest 28 Sep 96
Date: Sun, 29 Sep 1996 14:32:06 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“We simply prepare ourselves. God fills us.”