1 chocolate cookie wafers:
1/4 cup plus 2 tb cake flour -- (not
1 self-rising)
3 tbsp plus 2 ts unsweetened --
1 non-alkalized cocoa
1/2 tsp black pepper
3 large egg whites -- at room temp
3/4 cup plus 2 tb confectioners --
1 sugar, sifted
3 tbsp unsalted butter -- melted
3/4 tsp vanilla extract
1 chocolate mousse:
7 oz semisweet chocolate --
1 coarsely chopped
1/3 cup milk
2 tbsp granulated sugar
A Recipe for
Le Chocolat Poiver 1
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
This Recipe for Le Chocolat Poiver 1 is one of thousands in the Recipes-to-go Dessert Cookbook.
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
If you enjoy this Le Chocolat Poiver 1 Recipe - you should enjoy the recipe collections you can find on the websites below:
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
This is a recipe for Le Chocolat Poiver 1 from the recipe cookbook of Recipes-to-go (Dessert)
Food Tip |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
Food Tip |
sing Sage: |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
ds SALT 2 tb VEGETABLE OIL 1 tb PORT 1 tb VANILLA EXTRACT 1 c HEAVY
CREAM PORT ASPIC: 1 1/4 c WATER, DIVIDED 1 pk UNFLAVORED POWDERED
GELATIN 1 c PORT 2 tb GRANULATED SUGAR GARNISH: CONFECTIONERS' SUGAR
COCOA POWDER Make the chocolate cookie wafers: Position a rack in the
lower third of the oven and preheat to 275 F. Generously butter two
large baking sheets. Cut a 3 1/2 inch circle out from a plastic
coffee can or similar lid. Discard the center. The outer rim of the
lid will be used as a stencil for the wafers. Into a large stainless
steel bowl, sift together the flour, the cocoa, and the black pepper.
In a 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the
wire whip attachment, on medium speed, beat the confectioners' sugar
and the egg whites until well combined. Continue beating on
medium-high speed until glossy and stiff peaks form, about 5 to 6
minutes. With a large rubber spatula, fold 1/3 of the flour mixture
into the stiff egg white/sugar mixture. Fold in the vanilla and half
of the melted butter. Fold in another third of the flour mixture.
Fold in the rest of the melted butter and the flour mixture. Place
the prepared wafer stencil on the baking sheet. Fill the stencil with
a very thin layer of the wafer batter, smoothing it evenly with a
small metal spatula. Repeat this process with the remaining batter.
Bake the wafers for 12 to 15 minutes, until firm and no longer
sticky. The wafers should still be pliable when they come out of the
oven, but will become crisp as they cool. Carefully remove the
individual wafers to a cooling rack to finish cooling.
Continued.........
Recipe By :
Serves: 8
Le Chocolat Poiver 1 Recipe brought to you by Recipes To-Go