dianncy1964
Well-known member
I saw the "M" and assumed~ Mercy the Choclate fondue is great~ I need to eat more carrots
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ISO: ISO dessert ideas to bring to a dinner.
- Thread starter amanda_pennsylvania
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amanda_pennsylvania
Well-known member
Thanks for all the ideas. I'll let you know what I do...wish I could do several...
amanda_pennsylvania
Well-known member
I love trifle. I love the combination of fruit and custard and cake.
amanda_pennsylvania
Well-known member
Yes, I might do this! Chocolate, light, easily portable.
I use a Honey Chocolate Mousse recipe. Although...I know you're not supposed to give honey to babies, so I wonder if I'm supposed to stay away from it as well? Must look that up.
I use a Honey Chocolate Mousse recipe. Although...I know you're not supposed to give honey to babies, so I wonder if I'm supposed to stay away from it as well? Must look that up.
REC for HobNob East Chocolate Mousse as posted in South Bend Tribune newspaper May 30, 1989!
A reader wrote requesting this recipe from a restaurant in Columbus, Indiana. A subsequent letter to the management of that establishment soon brought a friendly reply expressing pleasure in having a dedicated customer who wanted the recipe. Also given are tips for success by Warren Cole, restaurant owner, along with this amusing little note at the conclusion of his reply: "There are no surprises in this recipe, for all happy mousse are alike, but unhappy mousse are all unhappy in different ways."
HOBNOB EAST CHOCOLATE MOUSSE
2 ounces semisweet chocolate
3 Tablespoons heavy cream
1/4 cup sugar
1/4 cup Kahlua -OR- other coffee-based liqueur
2 egg whites, at room temperature
2 cups heavy cream
Notes from Hobnob East in Columbus, IN: "Work with well-chilled ingredients when beating and folding in heavy cream. Chill metal bowl and beaters before whipping cream. (Do NOT use a glass bowl to whip cream.) Use the heaviest cream available. Use the very best quality of chocolate possible.
In top of a double boiler, gently melt the chocolate. When fully melted, stir in the 3 Tablespoons of heavy cream and remove from heat. Separately dissolve sugar into Kahlua over low heat.* When fully dissolved, blend with chocolate. Chill this mixture well.
Whip egg whites and fold into chocolate mixture.
(*Note from Caryn--I dissolve 1/8 cup sugar in the liqueur and reserve the remaining 1/8 cup sugar to beat into my egg whites.)
Whip the remaining 2 cups heavy cream and fold into chocolate-egg white mixture.** Allow to set up well in refrigerator before serving.
To serve, spoon into glasses and garnish with slivers of dark chocolate and whipped cream. Yields about six 1-cup servings.
**At this point I portion the mousse into wine glasses and then chill it well before garnishing and serving. Caryn
A reader wrote requesting this recipe from a restaurant in Columbus, Indiana. A subsequent letter to the management of that establishment soon brought a friendly reply expressing pleasure in having a dedicated customer who wanted the recipe. Also given are tips for success by Warren Cole, restaurant owner, along with this amusing little note at the conclusion of his reply: "There are no surprises in this recipe, for all happy mousse are alike, but unhappy mousse are all unhappy in different ways."
HOBNOB EAST CHOCOLATE MOUSSE
2 ounces semisweet chocolate
3 Tablespoons heavy cream
1/4 cup sugar
1/4 cup Kahlua -OR- other coffee-based liqueur
2 egg whites, at room temperature
2 cups heavy cream
Notes from Hobnob East in Columbus, IN: "Work with well-chilled ingredients when beating and folding in heavy cream. Chill metal bowl and beaters before whipping cream. (Do NOT use a glass bowl to whip cream.) Use the heaviest cream available. Use the very best quality of chocolate possible.
In top of a double boiler, gently melt the chocolate. When fully melted, stir in the 3 Tablespoons of heavy cream and remove from heat. Separately dissolve sugar into Kahlua over low heat.* When fully dissolved, blend with chocolate. Chill this mixture well.
Whip egg whites and fold into chocolate mixture.
(*Note from Caryn--I dissolve 1/8 cup sugar in the liqueur and reserve the remaining 1/8 cup sugar to beat into my egg whites.)
Whip the remaining 2 cups heavy cream and fold into chocolate-egg white mixture.** Allow to set up well in refrigerator before serving.
To serve, spoon into glasses and garnish with slivers of dark chocolate and whipped cream. Yields about six 1-cup servings.
**At this point I portion the mousse into wine glasses and then chill it well before garnishing and serving. Caryn