| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 115 |
g |
Chocolate |
| 2 |
|
Eggs, separated |
| 60 |
g |
Butter, soft |
| 1 |
ts |
Sugar |
| 50 |
g |
Double cream (heavy cream) |
INSTRUCTIONS
Melt chocolate slowly in a Bain marie then off the heat but in a warm spot
beat in the egg yolks one at a time. Whisk in butter in small amounts until
smooth and glossy. Whisk whites to soft medium peaks and mount with sugar.
Fold into chocolate mix making sure no whites or lumps are visible . Make
sure that the whites don't cool the mix down so fast that the chocolate
goes solid on you. Place in shallow dish cover and cool in the fridge.
Chill the double cream. After one hour in the fridge remove the mousse and
the cream take a warm silver spoon and form quenelles of alternate
colours on to the serving plate return to fridge till service. Just prior
to serving lightly dust the mousse with icing sugar and the cream with
cocoa add a strawberry and Bob's your Uncle Beautifull!!!!!!!!!!!!!
Posted to FOODWINE Digest 14 November 96
Date: Fri, 15 Nov 1996 22:18:23 +1100
From: Karl Presser <morbil@VICNET.NET.AU>
A Message from our Provider:
“The church is prayer-conditioned.”