Raspberry truffle mouse

Yield: 6 servings

Measure Ingredient
1 cup Semi-sweet chocolate (in
\N \N Pieces)
2 tablespoons Unsalted butter
1 cup Whipping cream (whipped
\N \N Stiff)
6 \N Egg whites
¼ cup Granulated sugar
2 tablespoons Raspberry Syrup

1. Melt chocolate and butter in top of a double boiler.

2. Whip egg whites until stiff peaks form, add sugar.

3. Gently fold the egg whites into the warm melted chocolate mixture, add whipped cream and syrup and continue to mix carefully until well blended. 4. Portion the mouse into 6 serving dishes. Garnish with a raspberry and a leaf of mint. Chill for at least an hour.

NOTE: Can be prepared the day before and kept refrigerated.

Serve with a sparkling wine.

By: Kathryn Cone, typed ½/96

Submitted By KATHRYN CONE On 01-02-96

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