
The New Jersey Department of Agriculture occasionally posts some ethnic recipes on its "Jersey Fresh" web page. We're very interested in their two Parisian chocolate mousse recipes - we hope to prepare and compare them soon.
Parisian Chocolate Mousse
8 ounces sweet cooking chocolate
5 Jersey Fresh eggs, separated
whipped cream to decorate
¼ cup strong coffee
1 tsp vanilla
Melt chocolate in double boiler, add coffee, stir occasionally. Cool. Beat in egg yolks one at a time, beating well after each addition. Stir in vanilla. Beat egg whites until stiff but not dry. Fold egg whites into chocolate mixture. Pile into soufflé dishes and decorate with whipped cream just before serving. Chill at least 8 hours before serving. Serves 8.
Contributed by: Marilyn Goodwin, North Hanover Twp., NJ
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Parisian Chocolate Mousse 2
6 ounces semi sweet chocolate
4 Jersey Fresh eggs, separated
2 tsp vanilla
1/4 tsp salt
2 TBS strong coffee
3/4 cup heavy cream, whipped
1 1/2 tsp sugar
Combine chocolate, salt, and coffee in top of double boiler. Stir until melted. Beat egg yolks until very light. Gradually beat in chocolate. Stir in vanilla. Cool to room temperature. Beat egg whites until stiff but not dry. Fold into chocolate mixture. Whip cream and sugar. Fold in half of whipped cream. Spoon into serving dish. Chill. Decorate with remaining whipped cream.
Contributed by: Linda Robinson, Westampton, NJ
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