CHOCOLATE MOUSSE |
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An elegant chocolate mousse served with a brandy, honey sauce. Shared by Simran from Tanzania, East Africa. Serves 4 |
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| 1/2 cup | Sugar | 60 gms | |||||
| 2 | Eggs, separated | 2 | |||||
| 1-1/4 cups | Milk | 300 mL | |||||
| 2 tsp | Gelatin, disolved in lukewarm water | 10 gms | |||||
| 1 tsp | Chocolate essence (optional) | 5 mL | |||||
| 2 oz. | Semi-sweet chocolate, melted | 50 gms | |||||
SAUCE TOPPING |
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| 4 | Cherries | 4 | |||||
| 1 tbsp | Jam | 15 mL | |||||
| 1 tbsp | Brandy | 15 mL | |||||
| 1/2 tbsp | Honey | 7 mL | |||||
| 2 tbsp | Water | 25 mL | |||||
| A few sprigs of mint | |||||||
| Lime cut into 4 wedges | |||||||
1. Beat the egg yolks with sugar. Add lukewarm milk and cook on low heat till the mixture coats the back of a spoon. 2. Add dissolved gelatin, melted chocolate and chocolate essence. Allow mixture to cool and then place in the refrigerator. 3. Beat egg whites till stiff and stir into the semi-set mousse. Place in refrigerator again and allow to set completely. 4. Place jam and water in a bowl and mix well till jam dissolves and forms a smooth sauce. Add brandy and honey and mix well together. 5. Serve the mousse with the syrup made in step 4 above. |
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