ark 2. Cut each pain au chocolat into three equal pieces widthways
nd utensils before making the mousse to help it set up
old in the rest. Spoon mousse into 6 serving cups or
um.
Spoon the chocolate mousse into 4 glasses & cover with
ill with half the chocolate mousse.
Cover with a layer
Break chocolate into small
pieces
and put on a plate. Cover with another plate.
Put
the
plates over a saucepan of simmering water and leave
for
10 minutes until the chocolate has melted. Beat the egg yolks in a mixer until they are very thick.
Fold in the
butter,
orange liqueur and melted chocolate.\tBeat the egg whites
until they form soft peaks.
Fold chocolate mixture into the
egg
whites
with
a wooden spoon. Divide mixture among 6 small
dishes.
Chill
4
hours before serving.
...
Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
Boil 3 to 4 minutes.
Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
Gradually add the sugar syrup, beating constantly.
Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
Stir in the melted chocolate.
Beat the egg ...
Melt chocolate in bain marie, set aside.
Seperate egg yolks from egg whites.
Beat egg whites until stiff peaks form, refrigerate.
Whip cream until very stiff, refrigerate.
Beat egg yolks with powdered sugar, gradually adding two tablespoons boiling water until you get a smooth light yellow cream.
Slowly beat creamed egg yolks into molten chocolate. Don't worry if it makes a very stiff glob.
Very quickly fold in the stiff egg whites - it might be some beating instead of gently folding in to get a smooth blend! But don't ...
Melt the chocolate in the top of a double boiler.
Allow to cool slightly.
Separate the egg whites from the yolks.
Whip the yolks and powdered sugar.
In another bowl, whip the egg whites to stiff peaks.
Mix the slightly cooled chocolate and the sugared egg yolks.
Gently fold the chocolate mixture into the egg whites. Refrigerate 2 to 3 hours.
elt while you proceed with recipe. Measure out rest of ingredients
Place chocolate in small, heavy saucepan.
Cook over very low heat, stirring constantly, just until melted.
Remove from heat. Lightly beat egg yolks with 1/4 cup sugar and whiskey.
Mix in melted chocolate.
If not using Grand Marnier, you may add 1/8 teaspoon orange extract.
Melt chocolate chips with milk in a saucepan over warm burner. Beat egg yolks.
Add sugar and melted chocolate.
Add butter. Beat egg whites separately until very firm.
Wrap into chocolate mixture.
Refrigerate; serve chilled.
*NOTE: Recipe suggested gold dragees. If you
erve.
VARIATIONS:
LIME MOUSSE: Substitute lime-flavored jello and
treaks of cream in your mousse then to stir the mixture
arfait glasses.
Chill the mousse for several hours, preferably overnight
Fold until combined.
Spoon mousse into serving cups.
Chill
re to ensure that the recipe is clear & easy to follow
efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese