CHOCOLATE MOUSSE A: OK AB: OK B: OK O: OK

  • 125 grams Chocolate, dark chopped
    		• A: N AB: N B: N O: N
  • (or 4 1/2 ozs. Chocolate, dark chopped)
    		• A: N AB: N B: N O: N
  • 1/4 cup Soy Milk
    		• A: HB AB: N B: N O: N
  • 2 teaspoons Lemon Rind grated
    		• A: U AB: U B: U O: U
  • 1/2 cup Sugar
    		• A: N AB: N B: N O: N
  • 1/3 cup Water
    		• A: HB AB: HB B: HB O: HB
  • 3 large Egg White (Chicken)
    		• A: N AB: HB B: HB O: N
  • 1 T Cocoa
    		• A: U AB: U B: U O: U
    Melt the dark chocolate, the cocoa and the soy milk together. I prefer doing it in the microwave (about 3 to 4 minutes) but your may prefer the double boiler method.

    Start this first. when it's melted, stir in the lemon rind and keep the bowl warm so that the chocolate doesn't harden in the meantime.

    Beat the egg whites until they form soft peaks. This takes about 2 or 3 minutes. Do this before you make the sugar syrup.

    Then mix the sugar and water together, and boil in a small saucepan for about six minutes until the soft ball stage.

    When the mixture starts thickening, you can test by dropping about 1/4 teaspoon or less into some cold water: if it forms a small ball, it's

    If it starts going golden brown, you've left it too long, but don't panic: that's why you got the egg whites ready first,

    Pour the syrup into the egg whites while beating vigorously. The hot syrup cooks the egg white as you beat

    Beat for about 4 minutes until the meringue cools and looks thick and glossy. Fold the meringue into the melted chocolate mixture then spoon indto individual serving bowls and chill for about 2 1/2 hours.

    Submitted by: ER4YT-A Archives

    Copyright 2000 by ER4YT Recipe Project