Chocolate Mousse (great Chefs)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New Orleans | Desserts | 4 | Servings |
INGREDIENTS
| 6 | oz | Chocolate, semi-sweet |
| 1 | c | Cream |
| 2 | T | Rum |
| Sugar, confectioner's |
INSTRUCTIONS
Melt the chocolate carefully into the cream. Bring the mixture to a boil. Cool for at least an hour and whip until stiff. Refrigerate overnight. Add rum and pipe into serving glasses. Dust with sugar and chocolate shavings and serve. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is glorified by a thankful heart.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 425
Calories From Fat: 295
Total Fat: 34.8g
Cholesterol: 81.5mg
Sodium: 27.4mg
Potassium: 44.8mg
Carbohydrates: 28.6g
Fiber: 2.5g
Sugar: <1g
Protein: 3g