Advertisement
Chocolate Mousse
Preparation info
8
portions- Difficulty
Easy
Appears in
By Julee Rosso and Sheila Lukins
Published 1982
The deepest, darkest, richest chocolate mousse we’ve ever met—filled with secrets.
Ingredients
1½ pounds ½ cup ½
Method
- Melt the chocolate chips in a heavy saucepan over very low heat, stirring; add the espresso coffee, then stir in the Grand Marnier. Let cool to room temperature.
- Add the egg yolks, one at a time, beating thoroughly after each addition.
- Whip 1 cup of the cream until thickened, then gradually beat in the sugar, beating until stiff. Beat the egg whites w
Get online access via ckbk
Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Already a member?
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe