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1.
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Break both the chocolates into chunks and place them in the top of a double boiler over simmering water. Heat until melted, stirring occasionally. Set aside and cool to lukewarm.
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2.
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Whip the cream until it is stiff and doubled in volume. Set it aside.
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3.
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Beat the egg whites until they form soft peaks. Then add the confectioners' sugar 1 T. at a time, beating constantly until the whites are stiff but not dry. Set them aside.
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4.
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Combine the praline paste, salt, and creme de cacao in a large mixing bowl. Stir well, and add the egg yolks. Whisk until smooth.
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5.
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Add the melted butter, espresso and melted chocolate to the praline paste mixture, and blend thoroughly. Then, using a rubber spatula, fold in the whipped cream. Finally, very gently, fold in the egg whites.
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6.
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Spoon the mousse into individual bowls or a large serving bowl. Cover and refrigerate for 8 hours before serving.
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Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins
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