Quenelles of Chocolate Mousse

Quenelles of Chocolate Mousse Ingredients

115 g Chocolate	1 ts Sugar
2 Eggs, separated	50 g Double cream (heavy cream)
60 g Butter, soft

Instructions for Quenelles of Chocolate Mousse

Melt chocolate slowly in a Bain marie then off the heat but in a warm spot beat in the egg yolks one at a time. Whisk in butter in small amounts until smooth and glossy. Whisk whites to soft medium peaks and mount with sugar. Fold into chocolate mix making sure no whites or lumps are visible . Make sure that the whites dont cool the mix down so fast that the chocolate goes solid on you. Place in shallow dish cover and cool in the fridge. Chill the double cream. After one hour in the fridge remove the mousse and the cream take a warm silver spoon and form quenelles of alternate colours on to the serving plate return to fridge till service. Just prior to serving lightly dust the mousse with icing sugar and the cream with cocoa add a strawberry and Bobs your Uncle Beautifull!!!!!!!!!!!!! Posted to FOODWINE Digest 14 November 96 Date: Fri, 15 Nov 1996 22:18:23 +1100 From: Karl Presser

Main Ingredient: ChocolateCuisine: Uncategorized

More like this...

Bittersweet Chocolate Ice Cream topped with Chocolate Mousse

White Chocolate Mousse in a Dark Chocolate Nest with Raspber

White Chocolate Mousse/chocolate Cups

White Chocolate Mousse with Dark Chocolate Sauce

Chocolate Mousse with Chocolate Leaves

Ingredient Insight - look inside this recipe

Butter	Chocolate	Cream	Eggs
Sugar

for flavor and categorization

Recent searches:   salmon sandwich filling   appetizers   carrot carrot potato   dijon marinade   pudding bread eggnog   black currant jam   tuna lemon caper sauce   quick bread   bake cake   stir fry kailan oyster sauce   olive puree   tofu marinade   appetizers   moist pumpkin cake   sauce butter lobster   brown sugar rum   diabetic pound cake   honey lime vinaigrette   squash pasta bell pepper   grilled trout