MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Blender Chocolate Mousse
Categories: Dairy, Chocolate, Booze
Yield: 8 servings
1 1/2 c Heavy cream
1/2 c Granulated sugar
12 oz Dark chocolate; rough
- chopped
4 lg Eggs; room temp
1/4 c Strong brewed espresso
1/4 c Dark rum
1 ts Vanilla extract
1/2 ts Kosher salt
In a large bowl, or in a stand mixer on medium speed,
whip the heavy cream to glossy, medium peaks, about 5
minutes. Set aside in the fridge. In a small saucepan
over gentle heat, melt the sugar with ¼ cup water until
dissolved. As soon as the syrup begins to boil, turn off
the heat.
Add chocolate and eggs to a blender. Blend on
medium-high speed while slowly pouring in the hot sugar
syrup, which will melt the chocolate and cook the eggs.
Keep the machine running until the mixture is extremely
smooth, then stream in the espresso, rum, vanilla and
salt. Keep blending until the mixture has cooled to room
temperature, about 1 minute, pausing to scrape the sides
as needed.
Fold 1 cup of the chocolate mixture into the chilled
whipped cream until smooth, then add the rest of the
chocolate mixture to the cream mixture and fold until
there are no streaks. Pour into individual bowls,
ramekins or glasses, and set in the fridge until firm,
at least 2 hours or up to 24 hours. Serve chilled.
Recipe from: Monica Stolbach
Adapted by: Tejal Rao
Yield: About 8 servings (7 cups)
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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