Le chocolat poiver 1
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | PLUS 2 TB CAKE FLOUR (NOT SELF-RISING) |
| 3 | tablespoons | PLUS 2 TS UNSWEETENED, NON-ALKALIZED COCOA POWDER |
| ½ | teaspoon | BLACK PEPPER |
| 7 | ounces | SEMISWEET CHOCOLATE, COARSELY CHOPPED |
| ⅓ | cup | MILK |
| 2 | tablespoons | GRANULATED SUGAR |
| dash | SALT | |
| 1¼ | cup | WATER, DIVIDED |
| 1 | pack | UNFLAVORED POWDERED GELATIN |
| CONFECTIONERS' SUGAR | ||
| 3 | larges | EGG WHITES, AT ROOM TEMP |
| ¾ | cup | PLUS 2 TB CONFECTIONERS SUGAR, SIFTED |
| 3 | tablespoons | UNSALTED BUTTER, MELTED |
| ¾ | teaspoon | VANILLA EXTRACT |
| 2 | tablespoons | VEGETABLE OIL |
| 1 | tablespoon | PORT |
| 1 | tablespoon | VANILLA EXTRACT |
| 1 | cup | HEAVY CREAM |
| 1 | cup | PORT |
| 2 | tablespoons | GRANULATED SUGAR |
| COCOA POWDER | ||
Directions
CHOCOLATE COOKIE WAFERS
CHOCOLATE MOUSSE
PORT ASPIC
GARNISH
Make the chocolate cookie wafers: Position a rack in the lower third of the oven and preheat to 275 F.
Generously butter two large baking sheets. Cut a 3½ inch circle out
from a plastic coffee can or similar lid. Discard the center. The outer
rim of the lid will be used as a stencil for the wafers.
Into a large stainless steel bowl, sift together the flour, the cocoa,
and the black pepper.
In a 4 ½-quart bowl of a heavy-duty electric mixer fitted with the
wire whip attachment, on medium speed, beat the confectioners' sugar and
the egg whites until well combined. Continue beating on medium-high
speed until glossy and stiff peaks form, about 5 to 6 minutes.
With a large rubber spatula, fold ⅓ of the flour mixture into the
stiff egg white/sugar mixture. Fold in the vanilla and half of the melted butter. Fold in another third of the flour mixture. Fold in the
rest of the melted butter and the flour mixture.
Place the prepared wafer stencil on the baking sheet. Fill the stencil
with a very thin layer of the wafer batter, smoothing it evenly with a
small metal spatula. Repeat this process with the remaining batter. Bake
the wafers for 12 to 15 minutes, until firm and no longer sticky.
The
wafers should still be pliable when they come out of the oven, but will
become crisp as they cool. Carefully remove the individual wafers to a
cooling rack to finish cooling. Continued.........
Submitted By CHARLENE DEERING On 03-13-95