Chocolate mousse #10

Yield: 4 Servings

Measure Ingredient
See instructions

From: Pam and KerryAnn Cobb <priss@...> Date: Fri, 9 Aug 1996 07:57:22 -0500 Yesterday In the Pensacola News Journal there was an article about some students from the Junior College taking their final exams for this year.

They still have 2 years to go before graduating and becoming chefs. They were given a box with 12 ingredients in it. They had 3 hours to prepare a meal. I thought I'd send the 3 recipes the paper printed. By the way, the ingredients were: 1 duck, 1 flounder, 1 pork tenderloin, 10 ounces Swiss cheese, 8 ounces of semi-sweet chocolate, ½ pint of cream, 1 mango, 1 bunch of leeks, 8 ounces of mushrooms, 6 ounces of chicory, 2 oranges, and 2 ounces of cilantro. They were allowed to use some other ingredients also, but these 12 had to be used in the 3 course meal. See recipes "Orange and Mango Salsa", "Sauteed Pork Tenderloin In Pecan Crust Stuffed Duck Breast" and "Chocolate Mousse" in this cookbook.

Heat ⅓ cup milk in small saucepan, add 2 tablespoons sugar and stir until dissolved. Remove from heat when milk reaches boil. Pour warm milk mixture over 7 ounces chopped semi-sweet chocolate, stir until smooth consistency is reached. Let stand. In mixing bowl, whip heavy cream until soft peaks are formed. When chocolate mixture is cool (do not chill) fold whipped cream (small amounts at a time) into chocolate mixture. Continue until all whipped cream is gone. Chill immediately. Then serve.

EAT-L Digest 8 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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