MOUSSE-CHOC-2(D) USENET Cookbook MOUSSE-CHOC-2(D)
MINT WHITE CHOCOLATE MOUSSE
MOUSSE-CHOC-2 - Sinful and light mint chocolate mousse
This concoction is a variation of another white chocolate
mousse, which is a variation of a dark rum chocolate mousse.
It was invented for a friend's birthday, which happens to be
on St. Patrick's Day. We were sitting around the day
before, planning the celebration, and I offered to bring
some white mousse. Someone suggested it should be green, in
honor of the occasion. I came up with the perfect way to
make green chocolate mousse....
INGREDIENTS (serves 4)
4 oz white chocolate
3 Tbsp green creme de menthe
2 egg whites (at room temperature)
1 cup heavy cream
(1) Melt the white chocolate in a double boiler. When
melted, stir in the creme de menthe. Let it cool
a bit, and stir in 2 1/2 Tbsp of cream. Let cool.
(2) Beat the egg whites until stiff, but not dry.
Fold the chocolate-creme-cream mixture into the
beaten egg whites. The more carefully you fold,
the lighter will be the mousse.
(3) Whip the remaining cream, until soft peaks form.
Fold the egg whites-chocolate mixture into the
whipped cream. Again, the more air you preserve,
the lighter the mousse.
(4) Spoon carefully into small bowls or cups, and
chill for about two hours.
Difficulty: moderate, depending on folding and whisking
skills. Time: 30 minutes. Precision: approximate measure-
Alan M. Marcum
Sun Microsystems, Mountain View, California
From: kent@decwrl (Christopher A. Kent)
Subject: RECIPE: Easy chocolate mousse
Date: 2 Jan 87 04:48:38 GMT
Organization: DEC Western Research, Palo Alto, Calif., USA
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