• 4/3 Chawklit Moose Day 5

    From Dave Drum@1:18/200 to All on Fri Apr 1 09:51:17 2022
    April 3 - National Chocolate Moose Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Damien's Chocolate Mousse
    Categories: Five, Chocolate, Dairy, Desserts
    Yield: 10 servings

    270 g Dark chocolate droplets
    100 g Sugar
    6 Egg whites
    4 Egg yolks
    50 g Liquid cream

    Pour the chocolate in a heatproof bowl over a pan of
    gently simmering water (bain-marie). Stir until the
    chocolate is melted.

    Separate the egg yolks from the egg whites.

    In a separate bowl, add cream to the egg yolks and mix
    it well.

    Whip the egg whites with a bit of sugar in a mixer and
    gradually increase the intensity. Once the consistency
    of the eggs is firm, slowly add the rest of the sugar.

    Add the mix of cream and egg yolk to the melted
    chocolate.

    Add the egg whites to the mixture and mix it well.

    Spoon the mousse into serving glasses and chill in the
    fridge for at least 6 hours.

    Remove 15 minutes from the fridge before serving, then
    top it off with shredded chocolate to serve.

    Damien Le Bihan is the executive chef of Déliciae
    Hospitality Management.

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

    Uncle Dirty Dave's Archives

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    ... I don't trust their taste buds. They're computer geeks.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to All on Sat Apr 1 17:06:28 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blender Chocolate Mousse
    Categories: Dairy, Chocolate, Booze
    Yield: 8 servings

    1 1/2 c Heavy cream
    1/2 c Granulated sugar
    12 oz Dark chocolate; rough
    - chopped
    4 lg Eggs; room temp
    1/4 c Strong brewed espresso
    1/4 c Dark rum
    1 ts Vanilla extract
    1/2 ts Kosher salt

    In a large bowl, or in a stand mixer on medium speed,
    whip the heavy cream to glossy, medium peaks, about 5
    minutes. Set aside in the fridge. In a small saucepan
    over gentle heat, melt the sugar with ┬╝ cup water until
    dissolved. As soon as the syrup begins to boil, turn off
    the heat.

    Add chocolate and eggs to a blender. Blend on
    medium-high speed while slowly pouring in the hot sugar
    syrup, which will melt the chocolate and cook the eggs.
    Keep the machine running until the mixture is extremely
    smooth, then stream in the espresso, rum, vanilla and
    salt. Keep blending until the mixture has cooled to room
    temperature, about 1 minute, pausing to scrape the sides
    as needed.

    Fold 1 cup of the chocolate mixture into the chilled
    whipped cream until smooth, then add the rest of the
    chocolate mixture to the cream mixture and fold until
    there are no streaks. Pour into individual bowls,
    ramekins or glasses, and set in the fridge until firm,
    at least 2 hours or up to 24 hours. Serve chilled.

    Recipe from: Monica Stolbach

    Adapted by: Tejal Rao

    Yield: About 8 servings (7 cups)

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

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    ... Hardtack tastes like plywood but is not as tender.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)