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Name: Roses Mousse Au Chocolat
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Semi-sweet chocolate; Chocolate); 1 1/2 tb Water; Using semisweet; 4 oz Quality bitter- or; 2 tb Cognac or kahlua; 1 c Whipping cream; 1 1/2 tb Superfine sugar (omit if; 3 Eggs separated

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INGREDIENTS

Semi-sweet chocolate
Chocolate)
1 1/2 tb Water
Using semisweet
4 oz Quality bitter- or
2 tb Cognac or kahlua
1 c Whipping cream
1 1/2 tb Superfine sugar (omit if
3 Eggs ; separated

Servings

INSTRUCTIONS

In heavy saucepan over very low heat or a double-boiler over simmering water, melt chocolate. Reserve and allow to cool slightly. In heavy saucepan over very low heat or a double-boiler over simmering water, whisk egg yolks and water until mixture begins to thicken. Whisk in cognac; continue to whisk until mixture has thickened to the consistency of Hollandaise sauce. Remove from heat and whish in melted chocolate. Set aside. In small bowl of an electric mixer, beat cream just until it holds soft peaks. If chocolate mixture has stiffened, heat gently over very low heat, whisking constantly, until slightly softened. Transfer mixture to a large bowl; whisk in 1/2 cup of the whipped cream. Fold in remaining whipped cream with a large whisk or spatula, them cut through with a spatula or curved fingers to eliminate large air bubbles. Set aside. Beat egg whites until they hold soft peaks. Beat in sugar (if used) just until mixture holds stiff peaks. Stir a small amount of the egg whites until chocolate mixture to lighten it; then fold in remaining egg whites. Spoon into a serving bowl or 8 small molds. Refrigerate at least 4 hours or until firm. Garnish just before serving with chocolate curls, if desired. This is best eaten the same day as prepared. Makes 8 servings. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

NOTES

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Roses Mousse Au Chocolat

Semi-sweet chocolate
 Chocolate)
1 1/2 tb Water
 Using semisweet
4 oz Quality bitter- or
2 tb Cognac or kahlua
1 c Whipping cream
1 1/2 tb Superfine sugar (omit if
3 Eggs separated

In heavy saucepan over very low heat or a double-boiler over simmering  water, melt chocolate. Reserve and allow to cool slightly.    In heavy saucepan over very low heat or a double-boiler over simmering  water, whisk egg yolks and water until mixture begins to thicken.  Whisk in cognac; continue to whisk until mixture has thickened to the  consistency of Hollandaise sauce. Remove from heat and whish in  melted chocolate. Set aside.    In small bowl of an electric mixer, beat cream just until it holds  soft peaks. If chocolate mixture has stiffened, heat gently over very  low heat, whisking constantly, until slightly softened. Transfer  mixture to a large bowl; whisk in 1/2 cup of the whipped cream. Fold  in remaining whipped cream with a large whisk or spatula, them cut  through with a spatula or curved fingers to eliminate large air  bubbles. Set aside.    Beat egg whites until they hold soft peaks.  Beat in sugar (if used)  just until mixture holds stiff peaks. Stir a small amount of the egg  whites until chocolate mixture to lighten it; then fold in remaining  egg whites. Spoon into a serving bowl or 8 small molds.  Refrigerate  at least 4 hours or until firm.    Garnish just before serving with chocolate curls, if desired.    This is best eaten the same day as prepared.  Makes 8 servings.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition

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Serving Size: 1 Serving (1495g)
Recipe Makes: 1 Servings

Calories: 3962
Calories from Fat: 2383 (60%)

Amt Per Serving		% DV

	Total Fat 264.8g	353 %
	Saturated Fat 136.5g	682 %
	Monounsaturated Fat 90.8g
	Polyunsanturated Fat 16.5g
Cholesterol 3254.7mg		1001 %
Sodium 1134.7mg		39 %
Potassium 3094.1mg		81 %
Total Carbohydrate 360.8g		106 %
	Dietary Fiber 33g	132 %
	Sugars, other 327.8g
Protein 119.1g		170 %
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: 3962

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