minow@decvax.UUCP (Martin Minow) (04/25/85)
"... to go overboard, top with fresh strawberries." To go overboard, try including some chocolate. If you're willing to put an additional 10 minutes into the process, and like chocolate, pick up a copy of "Lenotre's Desserts and Pastries" (published by Barrons) and us good-quality ingredients. Lenotre is a professional French baker and the recipes are extremely good. For approximately 2 cups (300 g) mousse (serves 6): 4 1/2 oz. (125 g) semi-sweet chocolate. 1/3 cup (75 g) unsweetened butter, broken into pieces. 2 egg yolks 3 egg whites == 1/2 cup (90 g) 1 1/2 tgsp (20 g) granulated sugar. Use a good quality chocolate such as Lindt. Hershey and Bakers are not good enough for this recipe. Melt the chocolate over hot water or in a double-boiler. Remove from heat and add the butter, stirring it in with a wooden spoon. Allow the mixture to cool completely -- it should be the consistency of a very thick cream -- then stir in the egg yolks one by one. Beat the egg whites until very stiff, halfway through, add the sugar. Fold the chocolate mixture into the egg whites with a spatula, making sure the two elements are perfectly blended together. This takes a bit of practice. Fortunately, you can eat the failures. Decorate with chocolate shavings. Serve very cold. Lenotre uses this mousse in a number of wonderful desserts. Instead of worrying about calories, serve very small portions. Martin Minow decvax!minow