Shop at!
Welcome Page
180K Index!
Recipe Category Page.
What's New?
Search Recipes
The people who inspire me.
Maybe someday I'll get an award. <g>
Do you really care who made this?
Please don't be mean.... I'm sensitive you know.
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Whipped Chocolate Mousse
      Yield: 10 Servings
      6 oz Bitter- or semisweet
           .. chocolate; melted
    1/8 c  Unsalted butter; cut up
           .. softened
      3    Egg yolks
      3 tb Sugar
    1/3 c  Raspberry or other liqueur
  1 1/2 c  Heavy cream
      1 tb Dark rum
           Unsweetened whipped cream or
           .. Creme fraiche; optional
           Whole raspberries; optional
           Fresh mint leaves; optional
  Beat the butter, bit by bit into hot chocolate
  until melted. The mixture will be quite thick. Set
  In a bowl that will sit on a pan of simmering
  water without falling in, beat the egg yolks, then
  the sugar and the liqueur with a whisk. Set pan
  over water, and cook, whisking constantly, until
  the mixture thickens and increases in volume.
  Remove from heat and pour into a bowl. Beat at
  high speed until completely cooled and very thick.
  Stir about a third into the cooled chocolate; stir
  and fold in the remainder.
  Beat cream and rum on high speed until soft peaks
  form. Stir about a quarter into the chocolate
  mixture; then fold in the remainder. Refrigerate
  until set, about 2 hours.
  Note: Recipe can be doubled.
  For a marbled appearance, once the mousse and
  cream have been folded together, partially fold in
  an additional 1/3 c lightly whipped cream and

You are recipe fanatic
Content 1998
Last Modified Sunday, 30-Jul-2006 13:25:51 EDT