| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Chocolate, Godiva |
8 |
Servings |
INGREDIENTS
|
|
CHOCOLATE COOKIE WAFERS: |
| 1/4 |
c |
PLUS 2 TB CAKE FLOUR, NOT |
|
|
SELF-RISING), SELF-RISING |
| 3 |
T |
PLUS 2 TS UNSWEETENED |
|
|
NON-ALKALIZED COCOA |
| 1/2 |
t |
BLACK PEPPER |
| 3 |
|
EGG WHITES, AT ROOM TEMP |
| 3/4 |
c |
PLUS 2 TB CONFECTIONERS |
|
|
SUGAR, SIFTED |
| 3 |
T |
UNSALTED BUTTER, MELTED |
| 3/4 |
t |
VANILLA EXTRACT |
|
|
CHOCOLATE MOUSSE: |
| 7 |
oz |
SEMISWEET CHOCOLATE |
|
|
COARSELY CHOPPED |
| 1/3 |
c |
MILK |
| 2 |
T |
GRANULATED SUGAR |
INSTRUCTIONS
ds SALT 2 tb VEGETABLE OIL 1 tb PORT 1 tb VANILLA EXTRACT 1 c HEAVY
CREAM PORT ASPIC: 1 1/4 c WATER, DIVIDED 1 pk UNFLAVORED POWDERED
GELATIN 1 c PORT 2 tb GRANULATED SUGAR GARNISH: CONFECTIONERS' SUGAR
COCOA POWDER Make the chocolate cookie wafers: Position a rack in the
lower third of the oven and preheat to 275 F. Generously butter two
large baking sheets. Cut a 3 1/2 inch circle out from a plastic coffee
can or similar lid. Discard the center. The outer rim of the lid will
be used as a stencil for the wafers. Into a large stainless steel
bowl, sift together the flour, the cocoa, and the black pepper. In a 4
1/2-quart bowl of a heavy-duty electric mixer fitted with the wire
whip attachment, on medium speed, beat the confectioners' sugar and
the egg whites until well combined. Continue beating on medium-high
speed until glossy and stiff peaks form, about 5 to 6 minutes. With a
large rubber spatula, fold 1/3 of the flour mixture into the stiff egg
white/sugar mixture. Fold in the vanilla and half of the melted
butter. Fold in another third of the flour mixture. Fold in the rest
of the melted butter and the flour mixture. Place the prepared wafer
stencil on the baking sheet. Fill the stencil with a very thin layer
of the wafer batter, smoothing it evenly with a small metal spatula.
Repeat this process with the remaining batter. Bake the wafers for 12
to 15 minutes, until firm and no longer sticky. The wafers should
still be pliable when they come out of the oven, but will become crisp
as they cool. Carefully remove the individual wafers to a cooling rack
to finish cooling. Continued......... Recipe By : From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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