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To Make Paper Decorating Tube Instructions
Author/Submitted by: Best Loved Foods of Christmas, Pillsbury, undated booklet
Servings: 1
Categories:
Information
Ingredients:
***** NONE *****
Directions:
"Cut heavy waxed paper into a 12-inch square, then fold in half to form a
triangle. Hold triangle by the point opposite the folded side. Bring left
hand corner to this point, bending corner under and lining it up with point to
form cone shape. Clip or hold in place. Then wind remaining part around cone,
bringing third corner to meet the first two; wind tightly so tip is nearly
closed. Fold corners inside cone. Fill with frosting. Then bring top edges
of cone together and fold over, sealing cone and forcing frosting through the
point. If necessary, cut off tip to make larger opening. Tube may be used
with metal or plastic decorating tips by cutting tip to make larger opening
and placing tip inside empty cone from the top."
- ---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Mocha Mousse
Categories: Pudding, Mousse, Chocolate
Yield: 1 Serving
2 oz Plain chocolate
1 Egg; separated
1 Dessert spoon rum
1 Rounded tsp coffee granules
1 fl Light cream
1 Level tsp coffee granules
-dissolved in 1 tsp warm
-water
Grated chocolate
Put a small basin over a pan of barely simmering water. Add the coffee
granules to it. Add 2 tsp hot water and stir to dissolve the granules.
Break the chocolate into small pieces and add it to the basin. Stir until
you have a smooth sauce. Remove the mixture from the heat, beat the egg
yolk and add it to the mix. Stir in the rum, and leave it to cool for about
10 minutes.
In a large bowl, whisk up the egg white until it forms soft peaks. Using a
metal spoon, fold the chocolate mixture into the egg whites. Spoon the
whole lot into a glass, cover and refrigerate for a couple of hours.
To serve, mix together the dissolved coffee granules and the cream, and
pour them over the mousse. Sprinkle with a little grated chocolate.
From: Matt Bishop - Although this is a recipe for one, it scales up easily.
Originally from: One is fun!
Busted and entered for you by: Bill Webster
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- ---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Mousse with Rum Soaked Raisins
Categories: Pudding, Mousse, Chocolate, Alcohol, Raisin
Yield: 1 Mousse
1/4 c Dark raisins
1/4 c Dark rum
7 oz Bittersweet chocolate
1 c Creme Fraiche
3 Extra-large eggs; separated
Six ramekins or long-stemmed
-wine goblets.
Several hours (up to 24) ahead, combine the raisins and the rum in a small
bowl, cover tightly with plastic and set aside to soak.
Break the chocolate into pieces and process in a processor until ground
very fine. Heat the creme Fraiche to the boiling point, and with the motor
running, pour it through the feed tube in a steady stream. Process a few
seconds until smooth.
Separate the eggs. Add the egg yolks to the hot chocolate mixture, and
process for a few seconds to incorporate. Transfer to a large bowl, stir in
the drained raisins, and cool completely.
In a large mixing bowl, beat the egg whites until stiff but not dry. Scoop
about one quarter of the beaten whites onto the chocolate mixture, and
using a large rubber spatula, stir them into the mixture. Gently and
quickly fold in the remaining whites.
Pour the mousse into the serving dishes, cover tightly with plastic wrap,
and refrigerate for at least 4 hours and as long as 12 hours.
Adding the yolks to the hot chocolate mixture cooks them slightly and gives
a creamier texture to the mousse, which is best served the day it is
prepared. Decorate with chocolate curls or extra rum-soaked raisins.
From: Jody Prival
Busted and entered for you by: Bill Webster
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- ---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Velvet Mousse
Categories: Pudding, Mousse, Dessert, Coffee, Alcohol
Yield: 8 Servings
12 oz Semi-sweet or bittersweet
-chocolate, cut into bits
2 ts Powdered instant coffee (not
-freeze-dried), dissolved in
-1/4 c water
1/4 c Curacao or rum
2 Egg yolks
4 Egg whites; at room
-temperature
1/4 ts Cream of tartar
2 tb Sugar
1/2 c Heavy cream
Melt chocolate, dissolved coffee, and Curacao or rum in a medium bowl set
in a barely simmering pan of water. Stir frequently to hasten melting. Or,
melt in a microwave on medium (50%) for about 2:15. Stir until smooth. When
mixture is warm and smooth, whisk in egg yolks and combine well. Remove
from heat and set aside.
In a clean, dry mixing bowl, beat egg whites and cream of tartar on medium
speed until soft peaks form. Gradually sprinkle in 2 tbsp sugar, beating on
high speed until stiff but not dry. Fold one-fourth of the egg whites into
chocolate mixture to lighten it. Scrape all of the remaining whites on top
of mousse and set aside while you beat the cream. Beat cream until it holds
its shape softly (do not beat until stiff).
Scrape whipped cream over egg whites and chocolate. Fold together until
just incorporated. Turn the mousse immediately into lined mold or serving
bowls.
From: Ari Rapkin - Stiff & sliceable. Coffee optional. Good for filling
charlottes or other molded desserts, also wonderful with plain whipped
cream and berries. Serves eight. (makes about 4 1/2 cups) From the Chocolat
cookbook
Busted and entered for you by: Bill Webster
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- ---------- Recipe via Meal-Master (tm) v8.05
Title: Rose's Mousse Au Chocolat
Categories: Pudding, Mousse, Chocolate
Yield: 8 Servings
3 Eggs; separated
1 1/2 tb Water
2 tb Cognac or Kahlua
4 oz Good-quality bittersweet or
-semi-sweet chocolate
1 c Whipping cream
1 1/2 tb Superfine sugar (omit if
-using semi-sweet chocolate)
In a heavy saucepan over very low heat or a double-boiler over simmering
water, melt chocolate. Reserve and allow to cool slightly.
In a heavy saucepan over very low heat or a double-boiler over simmering
water, whisk egg yolks and water until mixture begins to thicken. Whisk in
cognac; continue to whisk until mixture has thickened to the consistency of
Hollandaise sauce. Remove from heat and whisk in melted chocolate. Set
aside.
In a small bowl of an electric mixer, beat cream just until it holds soft
peaks. If chocolate mixture has stiffened, heat gently over very low heat,
whisking constantly, until slightly softened. Transfer mixture to a large
bowl; whisk in 1/2 cup of the whipped cream. Fold in remaining whipped
cream with a large whisk or spatula, then cut through with a spatula or
curved fingers to eliminate large air bubbles. Set aside.
Beat egg whites until they hold soft peaks. Beat in sugar (if used) just
until mixture holds stiff peaks. Stir a small amount of the egg whites
until chocolate mixture to lighten it; then fold in remaining egg whites.
Spoon into a serving bowl or 8 small molds. Refrigerate at least 4 hours or
until firm. Garnish just before serving with chocolate curls, if desired.
Originally from Jane Butel's "Hotter than Hell: Hot & Spicy Dishes from
Around the World."
Busted and entered for you by: Bill Webster
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