Chocolate mousse #01

Yield: 4 Servings

Measure Ingredient
1 \N Jigger cointreau
3 \N Egg yolks
4 tablespoons Milk
¼ cup Corn syrup
2 ounces Semi-sweet cholocate; cut in small pieces
2 ounces Unsweetened chocolate; cut in small pieces
1 pint Whipping cream
3 \N Egg whites
½ cup Sugar

Combine in a double boiler and whip over heat until thick the egg yolks, milk and com syrup. Add the semi-sweet and unsweetened chocolate and the Cointreau. Stir until all lumps are dissolved. Let cool. Whip cream until stiff; fold in chocolate and egg mixture. Beat egg whites and sugar to meringue consistency and fold gently into chocolate mixture. Pour into serving glasses and chill for about 1 hour before serving.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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