| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Chocolate, Custards, Fillings |
8 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Chilled whipping cream |
| 12 |
oz |
Bittersweet or semisweet chocolate; chopped |
| 5 |
tb |
Honey |
INSTRUCTIONS
Sitr 3/4 cup cream, chocolate and honey in heavy medium saucepan over low
heat until chocolate melts and mixture is smooth. Cool, stirring
occasionally. In large bowl, beat 1 1/4 cups cream until soft peaks form.
Fold cream into chocolate mixture in 2 additions. Divide mousse among 8 -
3/4 cup ramekins. Refrigerate until set, about 2 hours. Whip remaining 1/2
cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.
NOTES : Very easy; very rich.
Recipe by: Bon Apetit
Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep
01, 1998, converted by MM_Buster v2.0l.
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