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Chocolate Mousse (Great Chefs)
6 oz Chocolate, semi-sweet 1 c Cream 2 tb Rum Sugar, confectioner`s Melt the chocolate carefully into the cream. Bring the mixture to a boil. Cool for at least an hour and whip until stiff. Refrigerate overnight. Add rum and pipe into serving glasses. Dust with sugar and chocolate shavings and serve. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln`s Restaurant, New Orleans |
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