| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Food networ, Food3 |
4 |
servings |
INGREDIENTS
| 4 |
oz |
Dark chocolate; melted |
| 4 |
|
Macaroons |
| 1 |
tb |
Brandy; (1 to 2) |
| 2 |
tb |
Strong black coffee |
| 2 |
lg |
Eggs; separated |
| 1 |
oz |
Unsalted butter |
INSTRUCTIONS
Toast the macaroons gently under a grill. When lightly browned, break
into pieces and crumble between fingers. Stir in the brandy and mix
well together. Divide the mixture evenly between 4 mousse dishes or
press into one larger dish. This forms the base of the pudding.
Beat egg yolks one by one into the chocolate mixture. Cut butter into
small pieces and beat it into the mixture to form a smooth cream.
Whip egg whites into stiff peaks. Allow chocolate mixture to cool
slightly and then, using a metal spoon, fold whites into the mixture
(this action to be done lightly but thoroughly). Pour mousse onto the
macaroon base and chill for 3-4 hours.
Remind guests to dip deep to the bottom in order to sample the base
with the chocolate.
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