Raspberry truffle mouse
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Semi-sweet chocolate (in |
| Pieces) | ||
| 2 | tablespoons | Unsalted butter |
| 1 | cup | Whipping cream (whipped |
| Stiff) | ||
| 6 | Egg whites | |
| ¼ | cup | Granulated sugar |
| 2 | tablespoons | Raspberry Syrup |
Directions
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