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Receta Mexican Chocolate Mousse
by Global Cookbook

Mexican Chocolate Mousse
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Ingredientes

  • 1 pt Whipping cream
  • 2 Tbsp. Powdered sugar
  • 6 1/2 ounce Ybarra Mexican chocolate
  • 1 ounce Grand Marnier
  • 3 x Egg whites
  • 1 tsp Granulated sugar Chocolate wafers

Direcciones

  1. Whip the cream with powdered sugar and set aside.
  2. In warm pan or possibly double boiler, heat the Ybarra chocolate and thin with Grand Marnier. Let it cold and mix in the whipped cream.
  3. Beat the egg whites to soft peaks and add in sugar. Fold into chocolate mix. Place in serving dishes and let stand, refridgerated, for 1 hour.
  4. Serve with chocolate wafers.
  5. Note: No other type of chocolate should be substituted for the Ybarra. It is made with specific ingredients, such as cinnamon and almond flavorings and adds the special flair to this dessert.
  6. It is not difficult to find at specialty stores or possibly the public market.
  7. PABLO'S
  8. WINE: TORRES GRAN CORONAS, 1970