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  1. Exported from MasterCook II

  2. Chocolate Mousse Royale

  3. Recipe By : Jo Ellen Harris

  4. 8 Preparation Time :

  5. Categories : Chocolate/Cocoa Desserts

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 12 ounces semisweet chocolate

  8. 1 cup water

  9. 1 cup sugar

  10. 1 teaspoon vanilla

  11. 1 1/2 cups whipping cream

  12. 6 egg yolks

  13. Melt chocolate in top of double boiler, SLOWLY, over hot, not boiling water.

  14. 230 degrees on a candy thermometer. Set syrup aside and let it cool to a warm temperature around

  15. 125 degrees.

  16. Meanwhile, whip the cream until it is stiff and refrigerate it.

  17. ( kitchen aid, use whip start on 8 ... increase to 10)

  18. 1 minute. Slowly ( just a fine line of syrup) start adding warm syrup beating all the while until yolks are thick and cool...approx

  19. 5 minutes.

  20. (kitchen aid, use paddle, speed 3)

  21. Slowly beat in the chocolate until it is blended in the yolk mixture. Slowly beat in the cream until it is thoroughly mixed.

  22. (kitchen aid, use paddle...speed2)

  23. 8 long stem glasses or pretty desert dishes. Chill until firm. Serves

  24. Notes... This mousse is simple, yet a little tricky. The thing to remember is that the syrup needs to be warm when beating into the egg yolks. Then beat the yolks until they are cooled.If you are useing this at holiday time, it is wonderful served in chocolate boxes, or cups - - - - - - - - - - - - - - - - - -

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