PART 2 DIRECTIONS CONTINUE
A Recipe for
Death By Chocolate * Part 2
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
This Recipe for Death By Chocolate * Part 2 is one of thousands in the Recipes-to-go Dessert Cookbook.
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
If you enjoy this Death By Chocolate * Part 2 Recipe - you should enjoy the recipe collections you can find on the websites below:
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
This is a recipe for Death By Chocolate * Part 2 from the recipe cookbook of Recipes-to-go (Dessert)
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Preheat the oven to 225 degrees. Using a 9-inch cake circle as a
guide, trace a circle with a pencil on a sheet of parchment paper cut
to fit a baking sheet. Turn the paper over and, with trace mark down,
place on a baking sheet. To prepare the cocoa meringue, place 4 egg
whites, the cream of tartar, and salt in the bowl of an electric
mixer fitted with a balloon whip. Whisk on high until soft peaks
form, about 45 to 50 seconds. Gradually add 1 cup sugar while while
continuing to whisk on high. Whisk until stiff, about 1 1/2 minutes.
Remove the bowl from the mixer and use a rubber spatula to fold in
and thoroughly combine the remaining 1/4 c sugar, 2 T cocoa, and the
cornstarch. Fill a pastry bag (with no tip) with the cocoa meringue.
Fill the traced parchment circle with meringue: start in the center
and pipe a 3/4-inch-wide spiral towards the outside of the circle.
Place the meringue in the preheated oven and bake for 15 minutes.
Lower the oven temperature to 200 degrees and bake for 2 hours and 45
minutes. Remove from the oven and allow to cool for 45 minutes before
handling. Raise the oven temperature to 325 degrees. While the
meringue is baking, prepare the chocolate mousse. Heat 1 inch of
water in the bottom half of a double boiler over medium heat. Place 6
ounces semi-sweet chocolate in the top half of the double boiler.
Tightly cover the top with film wrap. Allow the chocolate to melt
slowly, about 9 to 10 minutes. Remove from the heat and stir until
smooth. Keep at room temperature until needed. Place 1 1/2 c heavy
cream in the well-chilled bowl of an electric mixer fitted with a
well-chilled balloon whip. Whisk on high until peaks form, about 1
minute. Set aside. Whisk 3 egg whites in a large stainless steel
bowl, until soft peaks form, about 3 minutes. Add 2 T sugar and
continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.
Add a quarter of the whipped cream to the chocolate and whisk quickly,
vigorously, and thoroughly, then add to the egg whites. Now add the
remaining whipped cream. Fold all together gently but thoroughly.
Refrigerate the chocolate mousse until needed. See Part 3
Serves: 12
Death By Chocolate * Part 2 Recipe brought to you by Recipes To-Go