Ripple mousse
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Dark Bitter Chocolate |
| ½ | ounce | Butter |
| 4 | mediums | Eggs, Seperated |
| 3 | drops | Vanilla Essence |
| Soft dark brown sugar, to taste | ||
| 2 | tablespoons | Brandy or Other Liquer, warmed |
| 1 | ounce | Each, White and Dark chocolate |
| 1 | tablespoon | Hot Milk |
| Chocolate Curls | ||
Directions
TO DECORATE
Break chocolate into pieces. Place in a bowl with the butter, stand bowl over a pan of hot water until chocolate melts, stirring occasionally.
Whisk egg yolks with vanilla and sugar until fluffy and light. Whisk in the brandy or liquer and keep whisking for 1 minute until frothy.
Gently stir the hot egg liquid into the chocolate and allow to cool.
Whisk the egg whites until stiff. Fold into the chocolate mixture.
Place in 4 glass dishes. Chill until firm.
To Decorate: melt the white and dark chocolates separately. Add 1 tablespoon hot water to the dark chocolate and the hot milk to the white chocolate. With two spoons, spoon a little of each chocolate on top of the mousses and chill. Top with chocolate curls.
Source: Woman's Realm