Chocolate Mousse (2) Recipe




Chocolate Mousse (2) Ingredients

1 cup semisweet chocolate chips
4 tbsp strong coffee
4 egg yolks
3/4 cup sugar
1/4 cup orange liqueur
1 1/2 sticks softened unsalted
1 butter (not margarine)
4 egg whites, room temperature
1 pinch salt
2 tbsp sugar

A Recipe for
Chocolate Mousse (2)

 

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.



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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.

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Chocolate Mousse (2)

Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.







Chocolate Mousse (2) Directions

Combine chocolate and coffee in double boiler over almost-simmering
water. Stir till chocolate begins to melt, then go to next step. Beat
egg yolks while gradually adding sugar. Beat 2 or 3 minutes till
mixture is thick, pale, and forms a slowly dissolving ribbon when
beater is

lifted. Beat in the liqueur. Set mixing bowl in a pan of
almost-simmering

water. Beat at moderate speed till warm and foamy. Remove from heat
and beat till cool. Stir chocolate till smooth, gradually beat in
butter. Beat this mixture into the yolk mixture, set aside.

Beat egg whites slowly till they begin to foam, add salt. Increase
speed gradually to fast. Beat till soft peaks are formed. Sprinkle in
sugar and beat till stiff peaks are formed. Stir one fourth of the
egg whites into the chocolate. Scoop the rest on top and *delicately*
fold them in. Immediately turn the mousse into a serving bowl,
lightly oiled metal mold, or individual cups. Cover and chill
overnight. Serve with whipped cream if desired.

Recipe By :

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt

Serves: 1

 

 

 

 

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