CHOCOLATE MOUSSE

An elegant chocolate mousse served with a brandy, honey sauce. Shared by Simran from Tanzania, East Africa. Serves 4

1/2 cup Sugar 60 gms
2 Eggs, separated 2
1-1/4 cups Milk 300 mL
2 tsp Gelatin, disolved in lukewarm water 10 gms
1 tsp Chocolate essence (optional) 5 mL
2 oz. Semi-sweet chocolate, melted 50 gms

SAUCE TOPPING

4 Cherries 4
1 tbsp Jam 15 mL
1 tbsp Brandy 15 mL
1/2 tbsp Honey 7 mL
2 tbsp Water 25 mL
A few sprigs of mint
Lime cut into 4 wedges



1. Beat the egg yolks with sugar. Add lukewarm milk and cook on low heat till the mixture coats the back of a spoon.

2. Add dissolved gelatin, melted chocolate and chocolate essence. Allow mixture to cool and then place in the refrigerator.

3. Beat egg whites till stiff and stir into the semi-set mousse. Place in refrigerator again and allow to set completely.

4. Place jam and water in a bowl and mix well till jam dissolves and forms a smooth sauce. Add brandy and honey and mix well together.

5. Serve the mousse with the syrup made in step 4 above.


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