| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Dark Bitter Chocolate |
| 1/2 |
oz |
Butter |
| 4 |
md |
Eggs, Seperated |
| 3 |
dr |
Vanilla Essence |
|
|
Soft dark brown sugar, to taste |
| 2 |
tb |
Brandy or Other Liquer, warmed |
| 1 |
oz |
Each, White and Dark chocolate |
| 1 |
tb |
Hot Milk |
|
|
Chocolate Curls |
INSTRUCTIONS
TO DECORATE
Break chocolate into pieces. Place in a bowl with the butter, stand bowl
over a pan of hot water until chocolate melts, stirring occasionally.
Whisk egg yolks with vanilla and sugar until fluffy and light. Whisk in the
brandy or liquer and keep whisking for 1 minute until frothy.
Gently stir the hot egg liquid into the chocolate and allow to cool.
Whisk the egg whites until stiff. Fold into the chocolate mixture.
Place in 4 glass dishes. Chill until firm.
To Decorate: melt the white and dark chocolates separately. Add 1
tablespoon hot water to the dark chocolate and the hot milk to the white
chocolate. With two spoons, spoon a little of each chocolate on top of the
mousses and chill. Top with chocolate curls.
Source: Woman's Realm
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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