Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > Chocolate Mousse
  Pineapple Mousse Maple Parfait  
CONTENTS · BIBLIOGRAPHIC RECORD

Chocolate Mousse

2 squares unsweetened chocolate
3 tablespoons boiling water
1/2 cup powdered sugar
3/4 cup sugar
1 cup cream
1 teaspoon vanilla
3/4 tablespoon granulated gelatine
1 quart cream

Melt chocolate, add powdered sugar, and gradually one cup cream. Stir over fire until boiling-point is reached, then add gelatine dissolved in boiling water, sugar, and vanilla. Strain mixture into a bowl, set in a pan of ice-water, stir constantly until mixture thickens, then fold in the whip from remaining cream. Mould, pack in salt and ice, and let stand four hours.


CONTENTS · BIBLIOGRAPHIC RECORD
  Pineapple Mousse Maple Parfait  
 
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