• 8servings
  • 35minutes

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Nutrition Info . . .

MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12-ounce pkg (1-3/4 cups) semisweet chocolate chips

  2. 1 C milk or half and half

  3. 1-1/2 C Imperial sugar Granulated sugar or Dixie Crystals Granulated sugar

  4. 4 eggs , lightly beaten

  5. 1/4 C liqueur ( brandy , Kahlua , Amaretto , Grand Marnier )

  6. 3 C heavy cream

  7. sweetened whipped cream , for garnish

  8. grated chocolate or chocolate curls , for garnish


Instructions Jump to Ingredients ↑

  1. Melt chocolate chips in the top half of a double boiler over hot, but not simmering water.

  2. Scald milk with 1 cup of the sugar until dissolved.

  3. Do not boil.

  4. Slowly stir hot milk mixture into the melted chocolate.

  5. Stir until smooth with a wire whisk at all times.

  6. Beat eggs lightly and slowly pour into the chocolate mixture stirring vigorously with the whisk at all times.

  7. Cook mixture, stirring constantly with the whisk until thick and creamy, about 20 minutes.

  8. Keep water in the bottom half of the double boiler just below a simmer.

  9. Thickened mixture will have the consistency of chocolate pudding. Remove from heat and stir in your choice of liqueur.

  10. Cool to room temperature.

  11. Do not chill.

  12. Add the remaining 1/2 cup of sugar to the heavy cream and beat until stiff.

  13. Fold the chocolate mixture into the whipped cream until thoroughly blended.

  14. Spoon mixture into a large (about 6 cups) crystal serving bowl. Cover and chill until firm, at least one hour.

  15. Garnish mousse with sweetened whipped cream and grated or curled chocolate. --

  16. Perfect chocolate curls: --

  17. The secret to making perfect chocolate curls lies in the chocolate and not in the maker. The softer the chocolate, the smoother the curls. ..everyday milk chocolate to be the best curler around. Simply draw an ordinary potato peeler evenly across the smooth side of a thick milk chocolate candy bar. Because the chocolate melts so readily in your hand, it will be easier to break the bar into smaller squares and place them on the counter for curling. The more pressure you apply, the thicker the curl. It will only take a few minutes for you to get the hang of it!


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