INGREDIENTS

INSTRUCTIONS

FROM:      Bill Segui
Number of Servings:   8
MOUSSE: Melt the chocolate and butter in top of a double boiler over barely
simmering water. Stir until smooth. Transfer to medium bowl. Whisk in egg
yolks. Beat egg whites, salt and cream of tartar in another bowl until soft
peaks form. Add 2 tablespoons sugar and beat until stiff but not dry. Fold
in chocolate. In another bowl, beat cream with 2 tablespoons of sugar and
vanilla until slightly thickened. Fold into chocolate. Pour into metal
bowl. Cover and chill over night.
Chill ravioli mold in freezer. Preheat oven on lowest setting for 5
minutes. Turn off oven. Place white chocolate on baking sheets. Place in
turned off oven and let stand until soft enough to yield when pressed with
finger, about 5 minutes.
Roll one piece of chocolate out on a sheet of parchment paper to flatten
slightly. Lift chocolate off paper, using a thin knife if necessary. Turn
pasta machine to widest setting. Run chocolate through. Adjust pasta
machine to next narrower setting. Run chocolate through the machine again.
Repeat, narrowing follers after each run until chocolate is 1/16 inch
thick. Quickly press chocolate into chilled ravioli mold.
Fill each ravioli with 1 to 1 1/2 tablespoons of mousse filling. Repeat
rolling with second piece of chocolate, resoftening in oven as necessary.
Complete ravioli. Seal with rolling pin. Invert mold, pressing gently to
release ravioli. Cut into separate pieces with ravioli cutter or knife if
necessary. Place on chilled baking sheet and refrigerate.
Before serving, let chocolate ravioli stand at room temperature for 30
minutes. Arrange four ravioli on each plate. Sprinkle with nuts and garnish
with mint.

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