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Chocolate Mousse

Chocolate Mousse

200 gr dark chocolate
100 gr milk chocolate
1 egg yolk
4 egg whites
1 dl milk
3 dl cream
Melt the chocolate au bain Marie together with the egg yolk and the milk. Once all the chocolate has melted, put it in a bowl and let it cool down for about 5 min. Whip the cream and when the chocolate is almost cold slowly mix it together. Whip the 4 white

eggs to be like snow and VERY slowly and by small portions mix it with the chocolate. Put the bowl with the chocolate in a very cold refrigerator. It must stay there for about 6-8 hours, and try to NOT open the door of the refrigerator. Take out of the refrigerator and only when you are going to serve it.

Espresso Chocolate Mousse

6 ounces of semisweet chocolate
1/3 cup of espresso or 1/2 teaspoon instant coffee
1/3 cup of boiling water
4 large eggs (separated)
3 tablespoons of sgr.

Put the choc. & espresso in food processor fitted with steel blade, or a blender, and process for a few seconds until choc. is finely chopped. With the machine running, pour boiling water in through the top, & continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and process till well mixed.

In a medium sized bowl, beat egg whites until foamy. Gradually add sugar & continue beating until stiff. Fold chocolate into whites until no streaks of white remain.
Turn into serving dishes, and chill for several hours until firm.

Orange Chocolate mousse

semi-sweet chocolate 8 ounces
milk 1/3 cup
sugar 2Tbl
salt pinch
vegetable oil 2Tbl
Curacao or OJ 1Tbl
vanilla 1Tbl
heavy cream 1 1/2cups

Finely chop the chocolate in a food processor, set aside. Put milk, sugar, & salt in pot, heat till sugar dissolves. Add chocolate and stir gently let chocolate melt. Add vegetable oil and stir in gently (don't want to make bubbles). Add Curacao/OJ and vanilla again, gently stir in. Set aside to cool a bit while you whip the cream. Gently fold together.

Note: To make pareve (that is, dairyfree) use Rich's whip for whipping, diluting it to 1/6 cup Rich's to 1/6 cup water for the milk substitute. Follow the carton directions for the whipping portion.

Chocolate Fettuccine with Rasberries

1 1/2 cups (350 ml) heavy cream
4-6 tbl (4-6 tbl) confectioners sugar
2 cups (500 ml) flour
1 cup (250 ml) cocoa powder
1/2 cup (125 ml) sugar
1/4 tsp cinnamon
pinch salt
3 eggs, slightly beaten
1 tbl olive oil
1/4 tsp vanilla extract
1 pint raspberries
as needed cocoa powder, for garnish

Whip cream until it falls in soft (not stiff) peaks when dropped from a spoon. Fold in confectioners' sugar to taste. Set aside. Place flour, cocoa powder, sugar, cinnamon, and salt in bowl. Stir to blend. Lightly blend eggs, oil, and vanilla together. Mix ingredients and knead by hand or by machine. Cut dough to form fettuccine or your favorite flat pasta variety. Dry dough for 10-15 minutes.

Cook and drain pasta, shaking briskly to drain off cooking water. Divide pasta among 4 warmed dessert plates and scatter raspberries over pasta, reserving a dozen raspberries for garnish. Top each serving of pasta with 3/4 cup (175 ml) sweetened whipped cream. Dust with cocoa powder and garnish with reserved raspberries. Serve at once.

Note: If the dough seems too dry, add water (no more than 1/2 teaspoon at a time) to moisten until dough is of the proper consistency. If the dough seems too moist, add a mixture of flour and cocoa powder (no more than 1 tablespoon at a time).
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