Chocolate mousse #01
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jigger cointreau | |
| 3 | 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 | Egg whites | |
| ½ | cup | Sugar |
Directions
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, .