ak399@cleveland.freenet.edu (Carole A. Resnick) (06/25/91)
French Chocolate Mousse Stir and scald in a saucepan over low heat: 2 cup milk 1/4 cup sugar 3 oz grated sweet chocolate Pour part of these ingredients over: 4 beaten egg yolks Return the sauce to the pan with the remainder of milk. Stir the custard constantly over low heat until it thickens. Strain it. Cool by placing the pan in cold water. In a separate bowl, whip until stiff: 3/4 c heavy cream 1 tsp vanilla 2 TBSP brandy Fold the cold custard into the whipped cream mixture until it is well blended. Fill custard cups with the pudding. Chill thoroughly before serving. 6 servings. variation : subtitute Kahula for brandy Carole A. Resnick