| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 16 | Servings | |
INGREDIENTS
| 10 | oz | Semi-sweet chocolate |
| 1/2 | lb | Butter |
| 1/4 | c | Triple sec or other orange liqueur |
| 8 | Eggs; separated | |
| 1/2 | c | Sugar |
| 1 | pt | Heavy (whipping) cream |
INSTRUCTIONS
From: kolvir@xmission.com (Marie Dunn) Date: Tue, 22 Nov 1994 23:16:05 +0000 Somebody requested this a few days ago. Here is a really rich recipie if you still want it. Le Fleur DeLys: La Mousse au Chocolat 1. Melt chololate, butter, and Triple Sec in the top of a double boiler. Stir to incorporate. Let cool. 2. In an electric mixer, beat the egg yolks and sugar at high speed untill the mixture forms a ribbon when the beaters are raised, about 10 minutes. 3. In a large bowl, combine the chocolate sauce with the egg mixture. Beat with a wire whisk until thick. 4. In another bowl, beat the egg whites with a whisk until stiff peaks form. Using a spatula, fold the egg whites into the chocolate sauce until just combined. 5. Whisk the whipping cream vigorously with a wire whisk until thick. Fold, using a spatula, into the chocolate-egg whites mixture. Chill for at least 3 hours before serving. The mousse will hold 3 to 4 days refrigerated. Yield: approximately 16 1/2 cup servings. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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