MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blender Chocolate Mousse
Categories: Dairy, Chocolate, Booze
Yield: 7 Cups

1 1/2 c Heavy cream
1/2 c Granulated sugar
12 oz Dark chocolate;
- rough chopped
4 lg Eggs; room temperature
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 1/4 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 by Monica Stolbach

Adapted by: Tejal Rao

Recipe FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)