Chocolate Mousse
Chocolate Mousse
3/4 cup margarine
3/4 cup sugar
6 eggs, separated
1 1/2 teaspoons vanilla
1 teaspoon rum extract (or instant coffee)
1/2 pound German sweet chocolate, melted
1/2 cup coarsely chopped pecans
1 1/2 package ladyfingers
Cream margarine. Gradually add sugar. Add unbeaten egg yolks, one at a time, and beat until smooth. Mix in extracts. Add melted German chocolate. Fold in stiffly beaten egg whites; add chopped pecans. Turn mousse mixture into a 1 1/2-quart souffle dish or Charlotte mold that has been spread lightly with margarine and lined with split ladyfingers. Chill mold in freezer if made 1 to 3 hours before serving or in refrigerator if allowed to stand overnight. Serve in the souffle dish, topped with rosettes of whipped cream. Or, if chilled in a Charlotte mold, unmold on a serving dish. Top with a crown of whipped cream, made by forcing whipped cream through a pastry bag fitted with a large rosette tube. Or by spoonfuls if no tube is available.
Yield: 6 servings
3/4 cup margarine
3/4 cup sugar
6 eggs, separated
1 1/2 teaspoons vanilla
1 teaspoon rum extract (or instant coffee)
1/2 pound German sweet chocolate, melted
1/2 cup coarsely chopped pecans
1 1/2 package ladyfingers
Cream margarine. Gradually add sugar. Add unbeaten egg yolks, one at a time, and beat until smooth. Mix in extracts. Add melted German chocolate. Fold in stiffly beaten egg whites; add chopped pecans. Turn mousse mixture into a 1 1/2-quart souffle dish or Charlotte mold that has been spread lightly with margarine and lined with split ladyfingers. Chill mold in freezer if made 1 to 3 hours before serving or in refrigerator if allowed to stand overnight. Serve in the souffle dish, topped with rosettes of whipped cream. Or, if chilled in a Charlotte mold, unmold on a serving dish. Top with a crown of whipped cream, made by forcing whipped cream through a pastry bag fitted with a large rosette tube. Or by spoonfuls if no tube is available.
Yield: 6 servings
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