Instant chocolate mousse

Yield: 6 servings

Measure Ingredient
¾ cup Low-Fat Milk
6 ounces Semi-sweet Chocolate Chips, (about 1 cup)
½ cup Egg Substitute
2 eaches Tb Butter or Margarine, at room temperature
1 each Tb Grated Orange Zest
4 eaches Tb Strong Coffee
2 eaches Tb Orange Liqueur
\N \N Nondairy Topping or Whipped Cream (optional)

In a medium saucepan, heat milk until almost boiling. Combine remaining ingredients except nondairy topping or whipped cream in a blender or food processor. Add hot milk and whip at high speed until smooth and creamy, about 2 minutes. Pour into a medium-sized bowl or individual custard cups and chill for at least 2 hours before serving. If desired, garnish with a rosette of nondairy topping or whipped cream. Serves 6 Source: Vegetarian Times, March 1993 Submitted By KAREN MINTZIAS On 03-01-93 (15:31) Submitted By MARY LOU KAKANOWSKI On 11-30-94

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