Subject: Chocolate Rum Mousse
From: Unicorn (unicorn@indenial.com)
Date: Fri Dec 27 2002 - 06:18:57 EST
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FOOD FUNNY
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Mary Blankenship categorizes this as a food funny... "sorta":
A father and his small son were standing in front of the tiger's cage
at the zoo. The father was explaining how ferocious and strong tigers
are, and junior was taking it all in with a serious expression.
"Dad," the boy said finally, "if the tiger got out of his cage and ate
you up..."
"Yes, son?" the father said expectantly.
"What bus should I take home?" the boy finished.
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TODAY'S RECIPE
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This is the perfect finish to almost any holiday feast - it tastes
like sweet, chocolate air.
Chocolate Rum Mousse
Note: This recipe contains uncooked egg whites. If salmonella
contamination is a concern in your area, please use pasteurized eggs
or skip this recipe entirely.
1/4 cup (60 ml) sugar
1/4 cup (60 ml) rum
4 oz (110 g) semisweet chocolate
2 Tbs (30 ml) plus 2 cups (500 ml) heavy cream
2 egg whites, stiffly beaten
Combine the sugar and rum in a small saucepan and warm over very low
heat, stirring until the sugar is dissolved. Set aside. Melt the
chocolate in a saucepan set over hot water. Stir in the rum mixture
and 2 tablespoons (30 ml) heavy cream until smooth. Beat the
remaining cream until light and fluffy and fold into the chocolate
mixture. Fold in the beaten egg whites and spoon into individual
serving bowls or wine glasses. Chill at least 2 hours before serving.
Serves 8 to 12.
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