Subj : 4/3 Chawklit Moose Day 5
To   : All
From : Dave Drum
Date : Sun Apr 02 2023 05:23:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blender Chocolate Mousse
 Categories: Dairy, Chocolate, Booze
      Yield: 8 servings
 
  1 1/2 c  Heavy cream
    1/2 c  Granulated sugar
     12 oz Dark chocolate; rough
           - chopped
      4 lg Eggs; room temp
    1/4 c  Strong brewed espresso
    1/4 c  Dark rum
      1 ts Vanilla extract
    1/2 ts Kosher salt
 
  In a large bowl, or in a stand mixer on medium speed,
  whip the heavy cream to glossy, medium peaks, about 5
  minutes. Set aside in the fridge. In a small saucepan
  over gentle heat, melt the sugar with ¼ cup water until
  dissolved. As soon as the syrup begins to boil, turn off
  the heat.
  
  Add chocolate and eggs to a blender. Blend on
  medium-high speed while slowly pouring in the hot sugar
  syrup, which will melt the chocolate and cook the eggs.
  Keep the machine running until the mixture is extremely
  smooth, then stream in the espresso, rum, vanilla and
  salt. Keep blending until the mixture has cooled to room
  temperature, about 1 minute, pausing to scrape the sides
  as needed.
  
  Fold 1 cup of the chocolate mixture into the chilled
  whipped cream until smooth, then add the rest of the
  chocolate mixture to the cream mixture and fold until
  there are no streaks. Pour into individual bowls,
  ramekins or glasses, and set in the fridge until firm,
  at least 2 hours or up to 24 hours. Serve chilled.
  
  Recipe from: Monica Stolbach
  
  Adapted by: Tejal Rao
  
  Yield: About 8 servings (7 cups)
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Hardtack tastes like plywood but is not as tender.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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