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A Recipe for
Le Chocolat Poiver 2
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
This Recipe for Le Chocolat Poiver 2 is one of thousands in the Recipes-to-go Dessert Cookbook.
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
If you enjoy this Le Chocolat Poiver 2 Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
This is a recipe for Le Chocolat Poiver 2 from the recipe cookbook of Recipes-to-go (Dessert)
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Eat little, sleep sound. |
| Iranian Proverb |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
Continued:
Make the chocolate mousse: Place the chocolate in a food processor
fitted with the metal chopping blade.
Process for 20 to 30 seconds, until finely ground. In a small
saucepan, combine the milk, sugar and salt. Cook over medium heat,
stirring with a wooden spoon, until the sugar dissolves and the milk
comes to a boil. Remove the pan from the heat. With the motor of the
food processor running, pour the hot milk through the feed tube.
Process for 10 to 20 seconds until the chocolate is completely
melted. Using a spatula, scrape down the side of the work bowl. Add
the oil, port, and vanilla; process for 5 to 10 seconds, until the
mixture is creamy. Scrape the chocolate mixture into a large bowl and
cool for about 5 minutes, until tepid. In a 4 1/2-quart bowl of a
heavy-duty electric mixer using the wire whip attachment, whip the
cream until soft mounds barely start to form and the cream is still
pourable. Do not overwhip the cream. Using a rubber spatula, gently
fold one third of the whipped cream into the tepid chocolate mixture
to lighten it. Fold in the remaining whipped cream. Do not overfold
the mousse or the texture will be grainy. Refrigerate until ready to
serve. Make the port aspic: Measure 1/4 cup of water into a
medium-sized heatproof ramekin. Sprinkle the gelatin over the water
and let the mixture soften for five minutes. In a medium saucepan,
set over medium heat, bring the port, 1 cup of the water and the
sugar to a boil. Remove the pan from the heat. Immediately scrape the
gelatin mixture into the hot port/sugar mixture and stir to combine.
Stir occasionally while the mixture cools, for about 15 minutes. Pour
a thin layer of the port aspic over each of 8 dessert plates. Chill
until set.
Choose the eight prettiest cookie wafers and reserve them for the
tops of the desserts. If desired, dust with confectioners' sugar and
cocoa powder. To serve, arrange one chocolate wafer in the center of
each dessert plate. Fill a pastry bag fitted with a large star tip
(such as Ateco #5) with the chocolate mousse. Pipe a layer of
chocolate mousse over each wafer. Place another cookie on top of the
mousse, and pipe another mousse layer. Finish with the reserved
chocolate wafers.
Recipe By :
Serves: 8
Le Chocolat Poiver 2 Recipe brought to you by Recipes To-Go