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Suggest a better descriptionFor Mousse: ========== Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer. Meanwhile, beat egg whites and cream of tartar until soft peaks form. Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso. Cover and refrigerate for 1 hour. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York Posted to EAT-L Digest 28 Sep 96 Date: Sun, 29 Sep 1996 14:32:06 -0500 From: LD Goss
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 221 | ||
Calories from Fat: 58 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.1mg | 0 % | |
Potassium 386mg | 10 % | |
Total Carbohydrate 50g | 15 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 41.9g | ||
Protein 4.9g | 7 % | |
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. |
Calories per serving: 221
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