marcum@sun.com (Alan M. Marcum) (09/12/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE MOUSSE-CHOC-2 D "23 May 86" 1986 .RZ "MINT WHITE CHOCOLATE MOUSSE" "Sinful and light mint chocolate mousse" This concoction is a variation of another white chocolate mousse, which is a variation of a dark rum chocolate mousse. It was invented for a friend's birthday, which happens to be on St. Patrick's Day. We were sitting around the day before, planning the celebration, and I offered to bring some white mousse. Someone suggested it should be green, in honor of the occasion. I came up with the perfect way to make green chocolate mousse.... .IH "serves 4" .IG "4 oz" "white chocolate" "120 g" .IG "3 Tbsp" "green creme de menthe" "50 ml" .IG "2" "Egg whites" (at room temperature) .IG "1 cup" "heavy cream" "250 ml" .PH .SK 1 Melt the white chocolate in a double boiler. When melted, stir in the creme de menthe. Let it cool a bit, and stir in .AB "2\(12 Tbsp" "40 ml" of cream. Let cool. .SK 2 Beat the egg whites until stiff, but not dry. Fold the chocolate-creme-cream mixture into the beaten egg whites. .SM "The more carefully you fold, the lighter will be the mousse." .SK 3 Whip the remaining cream, until soft peaks form. Fold the egg whites\-chocolate mixture into the whipped cream. .SM "Again, the more air you preserve, the lighter the mousse." .SK 4 Spoon carefully into small bowls or cups, and chill for about two hours. .SH RATING .I Difficulty: moderate, depending on folding and whisking skills. .I Time: 30 minutes. .I Precision: approximate measurement OK. .WR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum