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Chocolate Mousse

 Barbara of Cleveland, Ohio has been using gelatin to hold together her chocolate mousse.



Recipe


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  •  2.5 Ounces water
  • 10 Ounces of bittersweet chocolate
  • 4.5 Ounces egg white
  • 2 Ounces sugar
  • 1 Cup heavy cream
  • 3 Ounces egg yolks
  • 1 Ounce liqueur (Frangelico)

 

Procedure: Melt the chocolate and water over medium-low heat.  While the chocolate is melting add egg whites and sugar to a mixing bowl and whip in a kitchen aid until stiff peaks have formed.  Set aside and cool.  Next in another mixing bowl add heavy cream and whip in a kitchen aid until stiff peaks have formed.  Set aside and cool.  Once the chocolate has melted completely add in egg yolks and liqueur.  Chill the chocolate slightly and fold in meringue and let stand.  Finally fold in the heavy whipped cream and chill.  Enjoy

 

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