Serves 4
by Deborah Mele
1/2 Cup Whole Milk
1 to 2 Tablespoons Sugar (3 Tablespoons If No Liqueur Is Added)
2 Tablespoons of Flavored Liqueur of Choice (See Above)
1 Cup Finely Chopped Bittersweet Chocolate (Or Chocolate Chips)
3 Extra Large Egg Whites
To Serve:
Sweetened Whip Cream
Garnish Of Choice (See Above)
In a small saucepan, heat the milk with the sugar and liqueur (if using) until it is hot and the sugar has completely dissolved. Do not allow to boil. Place the chocolate in a blender, and pour the hot milk over top. Run the blender until the chocolate has melted, about a minute. Add the egg whites and blend on high until very light, about another minute or so. Pour the mousse into individual cups and refrigerate at least 3 to 4 hours.
To serve, place a dollop of whipped cream on top and garnish with ingredients of your choice.
* Thanks to Catharine for introducing me to this decadence!!!
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