| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| 2 | Squares (1 oz eaach) semisweet chocolate, chopped coarsely | |
| 1 | Square (1 oz) unsweetened chocolate, chopped coarsely | |
| 3 | tb | Brandy, dark rum or strong coffee |
| 2 | Eggs | |
| 1/3 | c | Sugar |
| 1/8 | ts | Salt |
| 2/3 | c | Heavy cream |
INSTRUCTIONS
A light mousse; the blender method (recipe follows) makes a darker, denser mousse. whipped cream for garnish (optional) In small heavy suacepan over low heat, melt chocolates with the brandy. Stir until smooth; set aside. In a small bowl, beat eggs, sugar and salt until fluffy. Add cream; beat until mixture mounds slightly. Beat in chocolate mixture until well blended. Spoon into serving bowl, 4 glasses or dessert dishes. Chill. Garnish with whipped cream. Blender method: In blender whirl eggs, sugar and salt 45 seconds or until frothy. Add cream; blend 10 seconds. Add chocolate mixture; blend until smooth. Proceed as above. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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