he mixture evenly into 8 parfait glasses or dessert dishes. If
erve.
VARIATIONS:
LIME MOUSSE: Substitute lime-flavored jello and
Combine chocolate morsels, 1/4 cup whipping cream and water in a heavy saucepan; cook over low heat, stirring constantly, until chocolate melts.
Let cool.
Stir in vanilla and fold in whipped cream.
Layer mousse and vanilla wafer crumbs into 6 (4 ounce) parfait glasses.
Cover.
Freeze at least 1 hour or up to 2 days. Let stand 10 to 15 minutes before serving.
Yields 6 servings.
Poultry Liver Mousse : In a skillet, brown poultry
ixture. Fill eight wine or parfait glasses full with the chocolate
layer 1/8 of the mousse, 2-3 tablespoons of graham
Beat the egg yolks with an electric mixer until fluffy and lemon-colored, about 5 minutes.
Add the maple syrup and cook in the top of a double boiler until the mixture becomes very thick, stirring often.
Let cool completely.
Beat the egg whites with 1/8 teaspoon salt until stiff.
Gently combine the cooled syrup mixture, egg whites, and whipped heavy cream until thoroughly incorporated.
Spoon into beautiful parfait or martini glasses.
Chill.
ish, begin layering whipped cream, mousse, cookie crumbs and whipped cream
In a large, chilled mixing bowl, using an electric mixer, beat cream, 1/3 cup sugar, lemon juice and extracts until mixture mounds softly.
In a small bowl, add remaining sugar to berries.
Mix gently.
Spoon layers of mousse and fruit into dessert dishes.
Serve immediately or chill for several hours before serving.
br>MAKE THE CHOCOLATE RASPBERRY MOUSSE:
Put chocolate in food
rozen.
For the passionfruit parfait, blend or process mango until
mixing bowl, beat chocolate mousse mix and almond extract with
For the mango parfait, place the egg yolks, water
br>To make white chocolate mousse:
Add the water to
reezer to chill.
CHOCOLATE MOUSSE: Melt the chocolate and butter
0 minutes.
Chocolate Strawberry Mousse:.
Reserve the 12 best
ady when you make the mousse.
Sift flours together (sorghum
Crumble remaining cookies.
Beat mousse mix and milk for 5
Mousse:.
Prepare mousse the day before.
Sprinkle
For peanut butter mousse: Line 6-cup loaf pan