| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Mousses, Masterchefs, Frisco, Chzm | 12 | Servings | |
INGREDIENTS
| 1 | pt | Cream, heavy |
| 4 | Egg yolks | |
| 3/4 | c | Syrup (Grand Marnier from above) |
| 4 | oz | Chocolate, semi-sweet, melted |
INSTRUCTIONS
MOUSSE Mousse: ======= Whip the cream with a whisk. Add melted chocolate to whipped cream and whisk until smooth. In another bowl, over hot water, whisk egg yolks and syrup. Fold egg syrup mixture into chocolate/cream mixture and mix with a spatula. Set aside for use in the rest of the Progres with Grand Marnier recipe. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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