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  • 4/3 Chawklit Moose Day 2

    From Dave Drum@1:18/200 to All on Sat Apr 1 17:12:04 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hippo Pot de Mousse
    Categories: Five, Desserts, Chocolate, Dairy, Nuts
    Yield: 6 Servings

    4 oz Semisweet chocolate
    2 oz Bittersweet chocolate
    2 c Heavy cream; well-chilled
    - whipping cream will do
    - nicely
    1 ts Almond extract

    Melt the chocolate together in the top of a double boiler.
    Be careful to do this slowly, so as not to burn the
    chocolate, and to keep all moisture away from the pot. Let
    the chocolate cool for five minutes.

    While the chocolate cools, whip the cream and almond
    extract together until very stiff. Gently fold the cooled
    chocolate into the whipped cream. There will be many
    flecks of chocolate in the mixture.

    If you're not going to eat it all yourself, spoon into six
    large wine glasses. Chill one hour.

    Yield: Serves one to six people.

    NOTES: Extremely quick and easy chocolate mousse -- This
    is an adaptation of a very easy chocolate mousse recipe
    from Sandra Boynton's hilarious book, "Chocolate, the
    Consuming Passion." It requires none of the laborious
    preparation that most French mousse recipes call for, and
    really optimizes the effort needed to consume the
    chocolate, which is, after all, what this is all about.

    If you're careful, you can also melt the chocolate in a
    microwave oven, in its wrapper. If you try this, be
    especially mindful of the semisweet chocolate, as the
    sugar therein caramelizes very quickly, leading to an
    awful mess (and ruined chocolate).

    From: Chris Kent, Digital Equipment Corp., Western
    Research Lab, Palo Alto, Calif., USA

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Tue Apr 2 16:35:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Guatemala San Sebastian Coffee Chocolate Mousse
    Categories: Desserts, Chocolate, Dairy
    Yield: 5 servings

    1 ts Unflavored gelatin
    +=OR=+
    1 tb Modified tapioca starch
    1 tb Cold water
    2 tb Hot water
    1/4 c Dark cocoa powder
    1/3 c Powdered sugar
    1 c Heavy cream
    1 Vanilla bean; seeds
    - scraped
    +=OR=+
    1 ts Vanilla extract
    1/4 c Brewed dark roast coffee
    Shaved chocolate; garnish
    Fresh fruit; garnish

    Recipe courtesy of Robert Irvine

    Add the gelatin and cold water to a small bowl and allow
    it to sit for 2 minutes. Add hot water and stir until
    the gelatin is dissolved.

    COOKS NOTE: If you are using modified tapioca starch,
    this step is not necessary just add it to cocoa mixture
    and continue.

    In a stand mixer, add the cocoa and sugar and blend on
    low speed with the whisk attachment, until well
    combined. Add the cream, vanilla bean seeds and coffee
    and mix on high speed until stiff peaks are formed. Stir
    in the gelatin and mix for 1 minute. Remove the mousse
    from the mixer and portion into serving dishes.
    Refrigerate for 1 to 2 hours. Garnish with shaved
    chocolate or fresh fruit and serve.

    Yield: 4 to 6 portions

    RECIPE FROM: https://www.foodnetwork.com

    Uncle Dirty Dave's Archives

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