Ripple Mousse
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
semi-sweet chocolate
dark bitter, null, null |
|
| ½ | ounce |
butter
|
|
| 4 | medium |
eggs
seperated |
|
| 3 |
vanilla extract
|
*
|
|
| 1 | x |
brown sugar, dark
to taste |
*
|
| 2 | tablespoons |
brandy
or other liquer, warmed |
|
| To decorate | |||
| 1 | ounce |
chocolate
white and dark |
|
| 1 | tablespoon |
milk
hot |
|
| 1 | x |
chocolate curls
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
semi-sweet chocolate
dark bitter, null, null |
|
| 14.5 | ml/g |
butter
|
|
| 4 | medium |
eggs
seperated |
|
| 3 |
vanilla extract
|
*
|
|
| 1 | x |
brown sugar, dark
to taste |
*
|
| 3E+1 | ml |
brandy
or other liquer, warmed |
|
| To decorate | |||
| 28.9 | ml/g |
chocolate
white and dark |
|
| 15 | ml |
milk
hot |
|
| 1 | x |
chocolate curls
|
* |
Directions
Break chocolate into pieces.
Place in a bowl with the butter, stand bowl over a pan of hot water until chocolate melts, stirring occasionally.
Whisk egg yolks with vanilla and sugar until fluffy and light.
Whisk in the brandy or liquer and keep whisking for 1 minute until frothy.
Gently stir the hot egg liquid into the chocolate and allow to cool.
Whisk the egg whites until stiff.
Fold into the chocolate mixture.
Place in 4 glass dishes.
Chill until firm.
To Decorate: melt the white and dark chocolates separately.
Add 1 tablespoon hot water to the dark chocolate and the hot milk to the white chocolate.
With two spoons, spoon a little of each chocolate on top of the mousses and chill.
Top with chocolate curls.
