Chocolate Mousse And Raspberry Cream Dacquoise

Few things are sapping the strength of the church of Jesus Christ more than the unreconciled state of so many believers. So many have matters deeply imbedded in their craws, like iron wedges forced between themselves and other Christians. They can’t walk together because they do not agree. When they should be marching side by side through this world taking men captive for Jesus Christ, they are acting instead like an army that has been routed and scattered and whose troops in their confusion have begun fighting among themselves. Nothing is sapping the church of Christ of her strength so much as these unresolved problems, these loose ends among believing Christians that have never been tied up. There is no excuse for this sad condition, for the Bible does not allow for loose ends. God wants no loose ends.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		Cakes, Chocolate, Mousses	18	Servings

INGREDIENTS

1	c	Hazelnuts, toasted and
		Skinned
2	c	Sugar
1/2	t	Salt
1	c	Egg whites
3	oz	Bittersweet chocolate
		Melted
7	oz	Bittersweet chocolate
		Chopped
2	oz	Unsweetened chocolate
		Chopped
3	T	Framboise
1/3	c	Coffee, strong brewed
1 1/4	c	Sugar
4		Egg whites
1/4	t	Cream of tartar
5	t	Gelatin, unflavored
1/4	c	Framboise
4	c	Heavy cream, well-chilled
1/4	c	Sugar
1 1/2	t	Vanilla
2 1/2	c	Raspberries, picked over
3	oz	Unsweetened chocolate
		Melted
1	c	Raspberries

INSTRUCTIONS

Line three buttered baking sheets with parchment or foil and trace an
11" circle on each sheet of parchment. Meringues: In a food processor
grind fine the hazelnuts with 1/2 cup of the sugar, transfer the
mixture to a bowl, and stir in 1/2 cup of the remaining sugar and the
salt, stirring and fluffing the mixture until it is combined well. In
a large bowl with an electric mixer beat the egg whites with a pinch
of salt until they hold soft peaks, add the remain- ing one cup sugar
gradually, beating, and beat the egg whites until they hold stiff
glossy peaks. Fold in the hazelnut mixture gently but thor- oughly  and
transfer the meringue to a pastry bag fitted with a 1/2" plain  tip.
Starting in the middle of each parchment circle pipe the mixture  in a
tight spiral to fill the circles and bake the meringues on three
evenly spaced racks or in batches in a preheated 250 F. oven,
switching the meringues from one rack to another every 20 minutes,  for
one hour or until they are firm when touched. Remove the  parchment
from the baking sheets, let the meringues cool on it, and  peel off the
parchment carefully.  (The meri ngues may be made one  day in advance
and kept wrapped well in plastic wrap at room  temperature. ) Trim the
meringues to auniform size if necessary with  a serrated knife and
reserve the best-looking meringue for the top  layer. Spread the
underside of one of the remaining meringues with  the melted chocolate
(this will be the middle layer), reserve it,  chocolate side up, and
put the remaining meringue (this will be the  bottom layer) on a large
flat cake platter. See ChocolateMousse &  Raspberry Cream Dacquoise 2
for rest of directions (too large for one  recipe)  Recipe By     :
Gourmet Magazine January, 1991  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 355 Calories From Fat: 155 Total Fat: 18g Cholesterol: 36.4mg Sodium: 115.6mg Potassium: 246.1mg Carbohydrates: 48.3g Fiber: 4g Sugar: 40.4g Protein: 5.3g