[Sca-cooks] Chocolate Mousee was Re: Steak Tartar
Susan Fox-Davis
selene at earthlink.net
Thu Aug 30 09:38:54 PDT 2001
Stefan li Rous wrote:
> > I make a mean steak tartare, even if I do say so myself. My wife would at
> > times beg me for it. She'd also ask for my chocolate mousse as dessert :-)
>
> I'm still not sure about this raw meat. However this chocolate mousse
> sounds like it might be even better... recipe, please?
>
> Stefan
Master A has not posted his recipe yet but here is mine, famed in song and
story. Yes, the eggs are raw, know and trust your egg source.
SELENES DREADED CHOCOLATE MOUSSE
1 cup butter [unsalted, 2 sticks, room temperature]
1-1/2 cups sugar
4 oz. chocolate [unsweetened, melted]
1 tsp. vanilla [or another flavor - mint, orange, brandy, etc?]
4 eggs
Cream butter and sugar, mix in chocolate and vanilla.
Using a mixer set to high, blend in the eggs, taking five full minutes to
incorporate each egg. Dont skimp, this is the secret of the texture.
Turn into a baked pie crust or a bunch of little serving cups.
Chill and devour!
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