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Name: Chocolate Mousse with Chocolate Leaves
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 2 Egg yolks; 80 g Caster sugar; (3oz); 5 Egg whites; 120 g Chocolate; (4oz)

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INGREDIENTS

2 Egg yolks
80 g Caster sugar; (3oz)
5 Egg whites
120 g Chocolate; (4oz)

INSTRUCTIONS

MMMMM----------------------CHOCOLATE LEAVES--------------------------- 60 g Soft butter; (2oz) 75 g Icing sugar; (2 1/2oz) 20 g Cocoa; (3/4oz) 60 g Egg whites; (2oz) 1 Pinches salt 40 g Flour; (1 1/2oz)MMMMM----------------------CHOCOLATE SAUCE--------------------------- 250 g Water; (9oz) 50 g Liquid glucose; (2oz) 100 g Caster sugar; (4oz) 75 g Unsweetened cocoa powder; (2 -1/2oz) 100 g 56% chocolate; grated (4oz) Cut the chocolate into small pieces then melt in a bain marie. Beat the egg white to soft peak then slowly add the sugar and continue to whisk until firmer peaks are formed. Stir the egg yolks into the warm melted chocolate. Briskly whisk one-third of the egg whites into the melted chocolate then fold in the remaining egg white delicately. Leave to harden for approximately 3 hours. For the chocolate leaves: Preheat the oven to 170?C/325F/gas mark 3. Mix together the soft butter, icing sugar and cocoa until smooth. Add the egg white and stir to combin. Sift in the flour and salt. Mix well then allow to rest for about 30 minutes in the fridge. Spread the mixture through your templates onto a non stick tray making about 8 shapes then bake in the preheated oven for 6-8 minutes. Remove and allow to cool before using. While these are cooking, bring the water to the boil with the glucose, the sugar and the cocoa powder then cook, stirring continously for 5 minutes, add the chocolate. Stir until it melts completely. Set aside. To serve, simply spoon the chocolate sauce into four plates then layer the leaves with the mousse. If there is any chocolate sauce left serve it on the side with a few fruits as a fondue. Per serving: 962 Calories (kcal); 57g Total Fat; (46% calories from fat); 29g Protein; 116g Carbohydrate; 278mg Cholesterol; 532mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 5 Other Carbohydrates Converted by MM_Buster v2.0n.

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Chocolate Mousse with Chocolate Leaves

2 Egg yolks
80 g Caster sugar; (3oz)
5 Egg whites
120 g Chocolate; (4oz)

MMMMM----------------------CHOCOLATE LEAVES---------------------------     60 g  Soft butter; (2oz)     75 g  Icing sugar; (2 1/2oz)     20 g  Cocoa; (3/4oz)     60 g  Egg whites; (2oz)      1    Pinches salt     40 g  Flour; (1 1/2oz)MMMMM----------------------CHOCOLATE SAUCE---------------------------    250 g  Water; (9oz)     50 g  Liquid glucose; (2oz)    100 g  Caster sugar; (4oz)     75 g  Unsweetened cocoa powder; (2           -1/2oz)    100 g  56% chocolate; grated (4oz)   Cut the chocolate into small pieces then melt in a bain marie.    Beat the egg white to soft peak then slowly add the sugar and  continue to whisk until firmer peaks are formed. Stir the egg yolks  into the warm melted chocolate. Briskly whisk one-third of the egg  whites into the melted chocolate then fold in the remaining egg white  delicately. Leave to harden for approximately 3 hours.    For the chocolate leaves: Preheat the oven to 170?C/325F/gas mark 3.  Mix together the soft butter, icing sugar and cocoa until smooth. Add  the egg white and stir to combin. Sift in the flour and salt. Mix  well then allow to rest for about 30 minutes in the fridge. Spread  the mixture through your templates onto a non stick tray making about  8 shapes then bake in the preheated oven for 6-8 minutes. Remove and  allow to cool before using.    While these are cooking, bring the water to the boil with the  glucose, the sugar and the cocoa powder then cook, stirring  continously for 5 minutes, add the chocolate. Stir until it melts  completely. Set aside.    To serve, simply spoon the chocolate sauce into four plates then  layer the leaves with the mousse. If there is any chocolate sauce  left serve it on the side with a few fruits as a fondue.        Per serving: 962 Calories (kcal); 57g Total Fat; (46% calories from  fat); 29g Protein; 116g Carbohydrate; 278mg Cholesterol; 532mg Sodium  Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0  Fruit; 10 1/2 Fat; 5 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (731g)
Recipe Makes: 2 servings

Calories: 669
Calories from Fat: 332 (50%)

Amt Per Serving		% DV

	Total Fat 36.9g	49 %
	Saturated Fat 13g	65 %
	Monounsaturated Fat 16g
	Polyunsanturated Fat 5.7g
Cholesterol 1678.2mg		516 %
Sodium 887mg		31 %
Potassium 955.1mg		25 %
Total Carbohydrate 8.5g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 8.5g
Protein 75.5g		108 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 669

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