HOLIDAYS
HOLIDAYS
Recipe from Jeanne Benedict's Sophisticated Entertaining.
This classic dessert is an excellent end to a meal and a sweet way to begin an interlude.
Ingredients
- 3 oz. unsweetened baking chocolate
- 5 tablespoons sugar
- 2 large eggs, pastuerized
- 1/2 Cup heavy cream
- 1/2 Teaspoon instant espresso powder
- 1 Tablespoon Kahlua liqueur
Steps
- Melt chocolate over medium-low heat in top of double boiler, stirring constantly. Cool about 5 minutes. Beat sugar and eggs in medium bowl until mixture thickens and is pale yellow. Beat in melted chocolate until incorporated. Add cream and beat until cream thickens. Dissolve espresso powder in Kahlua and stir into mixture until blended. Pour chocolate mixture into 2 to 4 stemmed glasses. Refrigerate uncovered until chocolate mousse sets, about 3 hours. Place glasses on individual plates and serve cool. Store covered in plastic wrap for up to 4 days. Makes 2 to 4 servings
Black and White
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