RICH CHOCOLATE MOUSSE
UNSWEETENED CHOCOLATE 4 oz.. SEMI-SWEET CHOCOLATE 38 oz. BUTTER 8 oz. YOLKS 8 oz. SUGAR 8 oz. WHITES 12 oz. SUGAR 12 oz. HEAVY CREAM 2# VANILLA EXTRACT .5 oz. METHOD: Melt chocolates over simmering water bath. Add butter and stir till melted. Keep warm around 100F. Combine yolks and sugar and heat over a water bath stirring till 110 degrees F. Then whip on a mixer until light and thick. (ribbon stage) Prepare a Swiss Meringue, by combining whites and sugar in a Hobart bowl, heat over a water bath till a 110F degrees. Then whip until firm peaks are reached. Whip the heavy cream and vanilla extract to soft peaks and reserve in the refrigerator. Quickly and carefully fold-in the yolk mixture into the melted chocolate, then the Swiss Meringue, and then the whipped cream. **Variation** Add 4 oz. of Grand Marnier or liquor. This can be served alone as a dessert, or as a filling for cakes or pies. -- _______________________________________________ Get your free email from www.doramail.com with 30 Megs of disk space in webhosting and e-mail storage! Powered by Outblaze ------------------------ Yahoo! Groups Sponsor --------------------~--> Help save the life of a child. Support St. Jude Children's Research Hospital's 'Thanks & Giving.' http://us.click.yahoo.com/mGEjbB/5WnJAA/E2hLAA/QXMplB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
