Chocolate velvet mousse
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Chocolate velvet mousse
  Chocolate    Mousse    Pudding    Dessert    Coffee    Alcohol  
Last updated 6/12/2012 1:16:02 AM. Recipe ID 45685. Report a problem with this recipe.
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      Title: Chocolate velvet mousse
 Categories: Pudding, Mousse, Dessert, Coffee, Alcohol
      Yield: 8 Servings
 
     12 oz Semi-sweet or bittersweet
           -chocolate, cut into bits
      2 ts Powdered instant coffee (not
           -freeze-dried), dissolved in
           -1/4 c water
    1/4 c  Curacao or rum
      2    Egg yolks
      4    Egg whites; at room
           -temperature
    1/4 ts Cream of tartar
      2 tb Sugar
    1/2 c  Heavy cream
 
  Melt chocolate, dissolved coffee, and Curacao or rum in a medium bowl
  set in a barely simmering pan of water. Stir frequently to hasten
  melting. Or, melt in a microwave on medium (50%) for about 2:15. Stir
  until smooth. When mixture is warm and smooth, whisk in egg yolks and
  combine well. Remove from heat and set aside.
  
  In a clean, dry mixing bowl, beat egg whites and cream of tartar on
  medium speed until soft peaks form. Gradually sprinkle in 2 tbsp
  sugar, beating on high speed until stiff but not dry. Fold one-fourth
  of the egg whites into chocolate mixture to lighten it. Scrape all of
  the remaining whites on top of mousse and set aside while you beat
  the cream. Beat cream until it holds its shape softly (do not beat
  until stiff).
  
  Scrape whipped cream over egg whites and chocolate. Fold together
  until just incorporated. Turn the mousse immediately into lined mold
  or serving bowls.
  
  From: Ari Rapkin - Stiff & sliceable. Coffee optional. Good for
  filling charlottes or other molded desserts, also wonderful with
  plain whipped cream and berries. Serves eight. (makes about 4 1/2
  cups) From the Chocolat cookbook
  
  Busted and entered for you 




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Recipe ID 45685 (Apr 03, 2005)

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