Whipped Chocolate Mousse
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| |
| 6 oz. | semisweet chocolate; melted |
| 1/8 cup | unsalted butter; cut up softened |
| 3 | egg yolks |
| 3 Tbsp | sugar |
| 1/3 cup | raspberry or other liqueur |
| 1-1/2 cup | heavy cream |
| 1 Tbsp | 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 and set aside. |
| the mixture will be quite thick. 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. yield: 10 servings |
| note: recipe can be doubled. variation: for a marbled appearance, once the |
| mousse and cream have been folded together, partially fold in an |
| additional 1/3 cup lightly whipped cream and swirl. |
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| (ID: 11579) Mirror: rec.food.recipes: Fri, Jul 25, 2003 |