-----------------------------------MOUSSE----------------------------------- 1 pt Cream, heavy
4 ea Egg yolks
3/4 c Syrup (Grand Marnier from
-- above) 4 oz Chocolate, semi-sweet,
-- melted Mousse: ======= Whip the cream with a whisk. Add melted chocolate to whipped cream and whisk until smooth. In another bowl, over hot water, whisk egg yolks and syrup. Fold egg syrup mixture into chocolate/cream mixture and mix with a spatula. Set aside for use in the rest of the Progres with Grand Marnier recipe. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA
Newer recipes items:
- ALL-AMERICAN CHOCOLATE CHIP COOKIES
- Al's Chocolate To The Max.
- Agnes's Mocha Velvet Pie
- White Chocolate Mousse In An Almond Cookie Shell
- Progres with Grand Marnier Iv (Assembly)
Older recipes items:
- Peche Royale Dans Son Panier Fleuri
- Peanut Butter Chocolate Bars
- Gateau Nancy
- Chocolate Mousse Flowerpot
- Buche De Marrons Au Chocolat
