Difference between revisions of "Parisian Chocolate Mousse II"
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* 1½ tsp [[sugar]] | * 1½ tsp [[sugar]] | ||
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# Combine chocolate, salt, and coffee in top of double boiler. | # Combine chocolate, salt, and coffee in top of double boiler. | ||
# Stir until melted. | # Stir until melted. | ||
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[[Category:Mousse Recipes]] | [[Category:Mousse Recipes]] | ||
[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
| − | [[Category:French | + | [[Category:French cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Vanilla Recipes]] | [[Category:Vanilla Recipes]] | ||
[[Category:Coffee Recipes]] | [[Category:Coffee Recipes]] | ||
[[Category:Semi-sweet chocolate Recipes]] | [[Category:Semi-sweet chocolate Recipes]] | ||
Latest revision as of 12:43, 28 June 2012
Description
Jersey Fresh Recipes, public domain government resource, recipe contributed by Linda Robinson—original source of recipe
Ingredients
- 6 ounces semi-sweet chocolate
- 4 eggs, separated
- 2 tsp vanilla
- ¼ tsp salt
- 2 tbsp strong coffee
- ¾ cup heavy cream, whipped
- 1½ tsp sugar
Procedures
- Combine chocolate, salt, and coffee in top of double boiler.
- Stir until melted.
- Beat egg yolks until very light.
- Gradually beat in chocolate.
- Stir in vanilla.
- Cool to room temperature.
- Beat egg whites until stiff but not dry.
- Fold into chocolate mixture.
- Whip cream and sugar.
- Fold in half of whipped cream.
- Spoon into serving dish.
- Chill.
- Decorate with remaining whipped cream.
