Chocolate cases

Yield: 8 servings

Measure Ingredient
1 \N Block Unicorp Dark Cooking Compounded Chocolate chocolate mousse filling:
185 grams Dark chocolate
¼ cup Water
1 tablespoon Castor sugar
3 teaspoons Butter, cut in pieces
2 tablespoons Cointreau
3 \N Egg yolk beaten
3 \N Egg whites

To melt chocolate: break off as much chocolate as you require in small pieces. Stand in shallow bowl over pot of boiling water, off the stove. Cover bowl so steam won't spoil the chocolate as it melts.

To make chocolate cases: spray some paper sweet cases with vegetable oil and using one teaspoon of melted chocolate for each case, run teaspoon around twice to coat each case thoroughly. These chocolate cases will store up to one month in an air-tight container in the refrigerator.

To make mousse filling: melt chocolate with water and sugar in a double boiler, stirring until creamy. Cool a little and stir in cut butter and Cointreau. When thoroughly mixed, stir in beaten egg yolks. Cook in a double boiler until mixture thickens, then fold into stiffly beaten egg whites. When cool, fill chocolate cases. Grate some dark chocolate by hand with a knife and sprinkle filled cases with grated chocolate. Store in airtight container until ready to serve. Pat Hobson. Bon-Appetit, Exec.Chef. Magnus Johansson From: Sherree Johansson Date: 09-24-94

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