Chocolate mousse (#24)

Yield: 8 to 10 svgs

Measure Ingredient
12 ounces Semisweet chocolate
2 cups Heavy whipping cream
3 tablespoons Confectioners' sugar
2 tablespoons Orange-flavored liqueur
1 tablespoon Instant espresso or coffee
\N \N . powder or granules

1. Melt the chocolate with ⅔ cup of the cream in a double boiler, stirring until smooth, or melt in the microwave. Cool to room temperature.

2. With an electric mixer, whip the remaining cream, sugar, liqueur, and espresso powder, until amost stiff. Fold a small amount of whipped cream into the cooled chocolate. Fold this chocolate mixture back into the remaining cream until smooth.

3. Spoon into 8 or 10 wineglasses, dessert bowls, or coffee cups.

Chill at least 1 hour before serving.

From "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney Burstein, 0-385-41179-0, 1990.

keying: iris grayson

Submitted By IRIS GRAYSON On 05-15-95

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