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Post by buzz007 on Jun 27, 2011 4:08:57 GMT -5
1 Whip cream to soft peaks, then refrigerate. 2 Combine the chocolate, butter, espresso and on top of double boiler for hot water but not boiling, stirring frequently until smooth. Remove from heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab of chocolate on the lower lip. You should feel warm. If it is too cold, the mixture adheres to the other ingredients are added. 3 When the chocolate has cooled slightly, whisk the egg whites in medium bowl until foamy and begin to take shape. Sprinkle with sugar and beat until soft peaks form. Source: chocolatecr.blogspot.com/2011/06/chocolate-mousse.html
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Post by Brad on Jun 28, 2011 14:58:51 GMT -5
Ok....
So now you have a bowl of whipped cream, a bowl of melted chocolate, and a bowl of whipped egg whites....
Care to share what we do with them now?
Cheers. Brad
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Post by lawrencebrown on Apr 29, 2016 8:34:15 GMT -5
The recipe is really very nice. Thanks for sharing.
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Post by jeanna on Oct 4, 2017 6:18:50 GMT -5
Really nice recipe love it. Thanks from me too!
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