| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Egg yolks | |
| 12 | oz | Choc. chips |
| 1/2 | ts | Instant coffee |
| 1/2 | Jigger brandy | |
| 4 | Egg whites | |
| 1/2 | c | Sugar |
| 1 | c | Scalded milk |
INSTRUCTIONS
In a blender, blend egg yolks, choc. chips, milk, coffee, and brandy. Blend for 15 seconds, or until liquified. In separate bowl, beat egg whites until stiff. Add sugar gradually, until firm. Fold choc. mixture into egg whites. Put mousse into serving cups, and chill overnight. Posted to JEWISH-FOOD digest Volume 98 #024 by Annice Grinberg <[email protected]> on Jan 13, 98
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