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Ingredientes
- 2 1/2 ounce Bittersweet chocolate -- cut In small pcs
- 1 1/2 ounce Unsweetened chocolate -- cut In small pcs
- 2 Tbsp. Coffee -- very strong brew
- 2 Tbsp. Kahlua
- 2 x Large eggs, room temperature -- Separated
- 1/4 c. Sugar
- 1 pch Cream of tartar
- 1/2 c. Heavy cream -- well chilled CHOCOLATE LEAVES (GARNISH-----
- 3 ounce Bittersweet chocolate
- 24 x Decorative leaves -- Non-poisonous lemon Florists leaves
Direcciones
- For the Mousse: In the top of a double boiler, set over barely simmering water, heat the chocolates with the coffee and the Kahlua, stirring occaisionally. In a bowl with an electric mixer, beat the egg yolks with 3 tb. of the sugar till the mix is thick and pale and stir in the chocolate mix. In another bowl, beat the egg whites with a healthy pinch of salt till they are frothy, add in the cream of tartar, and beat the whites till they hold soft peaks. Beat in the remaining 1 tb. sugar gradually and beat the whites till they just hold stiff peaks. Stir 1/4 of the whites into the chocolate mix, then mix in the remaining whites and the whipped cream, gently but thouroughly. Pour the mousse into a 1 quart. shallow dish and chill, covered, for at least two hrs. (This may be made a day in advance) Before serving, arrange some of the chocolate leaves on the mousse, and serve the remaining leaves separately. Chocolate leaves: In the top of a double boiler set over barely simmering water, heat the chocolate.
- With a spoon, coat the back (non-shiny) side of each leaf with the chocolate, being careful not to let the chocolate drip onto the shiny side.
- Place the leaves, chocolate side up on a jelly roll pan lined with wax paper, and prop the edges of the leaves with pcs of foil or possibly paper towel to allow the edges to curl. Refrigeratethe leaves for 20 min, or possibly till the chocolate has hardened, and, working quickly, peel off the lemon leaves.
- (If the chocolate gets too soft, refrigeratethe leaves for 5 min more, or possibly till hardened). Keep the leaves chilled till just before serving.
- Makes24 leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 6 servings | |
| Calories 256 | |
| Calories from Fat 192 | 75% |
| Total Fat 22.64g | 28% |
| Saturated Fat 13.51g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 35mg | 1% |
| Potassium 327mg | 9% |
| Total Carbs 18.68g | 5% |
| Dietary Fiber 5.5g | 18% |
| Sugars 8.76g | 6% |
| Protein 6.54g | 10% |
