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The Quilt Inn Country Cookbook
Aliske Webb
bowl. Let stand 30 minutes, stirring occasionally. Chill for 2 hours. Whip cream and fold
into berry mixture. Spoon into chocolate cups and garnish. Chill until served.
Chocolate Mousse Filling:
1
6
4
2
4
/3 cup hot coffee
squares semisweet chocolate
egg yolks
tbsp. creme de cacao liqueur
egg yolks
Whip Cream
Combine coffee and chocolate in blender until smooth. Add egg yolks and
liqueur and blend until thick and smooth.
Beat egg whites until stiff. Fold chocolate mixture into egg whites. Spoon into
chcolate cups. Garnish with whip cream and chopped nuts. Chill until serving.
One of the best reasons to make a souffle is to show off your dexterity in
achieving the fluffy “crown” over the top of the serving dish...
Easy Chocolate Souffle
5
1
2
2
5
2
1
1
squares semisweet chocolate
/4 cup rum (or fresh orange juice)
envelopes unflavored gelatin
/3 cup milk
eggs, separated
/3 cup sugar
tsp. vanilla
1/2 cups heavy cream
icing sugar
Sprinkle gelatin over rum and let stand 10 minutes. Melt chocolate with milk in
double boiler over hot water. Heat and stir until smooth. Remove from heat. Add gelatin
and stir until dissolved and mixed thoroughly. Pour into mixing bowl.
Put egg yolks and sugar in double boiler (no need to wash it out). Beat unti very
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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