Wednesday, February 17, 2010

Recipe: Chocolate Mousse with Creme de Cacao

This Valentine's Day we had a tasty chocolate treat!  Definitely worth the work.

Chocolate Mousse with Creme de Cacao
From Betty Crocker's Cookbook (with modification)

4 Squares ( 1 Ounce each) semisweet chocolate cut into pieces
3 eggs, separated
1 teaspoon vanilla
3/4 teaspoon cream of tartar
1/2 cup sugar
1 cup chilled whipping cream
2 tablespoons Creme de Cacao

Heat chocolate in heavy 2-quart saucepan over low heat, stirring occasionally, until melted; remove from heat.  Beat egg yolks slightly; stir yolks and vanilla into chocolate.  Beat egg whites and cream of tartar in 2 1/2-quart bowl until foamy.  Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Stir about 1/4 of the meringue into chocolate mixture.  Fold into remaining meringue.

Beat whipping cream in chilled 1 1/2 quart bowl until stiff.  Fold whipped cream and creme de cacao into chocolate meringue.  Spoon into dessert dishes.  Refrigerate at least 2 hours but no longer than 48 hours.

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