INGREDIENTS

INSTRUCTIONS

For the Mousse: In the top of a double boiler, set over barely simmering
water, melt the chocolates with the coffee and the Kahlua, stirring
occaisionally. In a bowl with an electric mixer, beat the egg yolks with 3
tb. of the sugar until the mixture is thick and pale and stir in the
chocolate mixture. In another bowl, beat the egg whites with a pinch of
salt until they are frothy, add the cream of tartar, and beat the whites
until they hold soft peaks. Beat in the remaining 1 tb. sugar gradually and
beat the whites until they just hold stiff peaks. Stir 1/4 of the whites
into the chocolate mixture, then fold in the remaining whites and the
whipped cream, gently but thouroughly. Pour the mousse into a 1 qt. shallow
dish and chill, covered, for at least two hours. (This may be made a day in
advance) Before serving, arrange some of the chocolate leaves on the
mousse, and serve the remaining leaves separately. Chocolate leaves: In the
top of a double boiler set over barely simmering water, melt the chocolate.
With a spoon, coat the back (non-shiny) side of each leaf with the
chocolate, being careful not to let the chocolate drip onto the shiny side.
Place the leaves, chocolate side up on a jelly roll pan lined with wax
paper, and prop the edges of the leaves with pieces of foil or paper towel
to allow the edges to curl.  Chill the leaves for 20 minutes, or until the
chocolate has hardened, and, working quickly, peel off the lemon leaves.
(If the chocolate gets too soft, chill the leaves for 5 minutes more, or
until hardened). Keep the leaves chilled until just before serving. Makes
24    leaves.
Recipe By     :
From: Favorite Fruitcakes By Moira Hodg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Our God is an *_AWESOME_* God!”