Chocolate mousse
Chocolate Mousse is a French confection, very rich indeed — but subli *. This recipe makes enough for six individual servings. You will J:— 3oz semi-swect dark chocolate 2 tablespoons black coffee, cooled 4 eggs 1 cup sugar 1J cups cream Method: Combine coffee and chocolate, broken into small pieces, in top of double saucepan and leave over het water until chocolate is melted. Remove from heat and cool for 15 minutes. Beat egg-yolks until light in colour; add t..gar and beat until light and fluffy. Add cooled chocolate ani mix well. Beat egg-whites until stiff but not dry and fold slowly and carefully into chocolate mixture. Whip cream and gently fold this into mixti. s. Pour into individual dishes. Chill for at least 4 hours before s-rving.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19760427.2.55
Bibliographic details
Press, Volume CXVI, Issue 34138, 27 April 1976, Page 6
Word Count
128Chocolate mousse Press, Volume CXVI, Issue 34138, 27 April 1976, Page 6
Using This Item
Stuff Ltd is the copyright owner for the Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Copyright in all Footrot Flats cartoons is owned by Diogenes Designs Ltd. The National Library has been granted permission to digitise these cartoons and make them available online as part of this digitised version of the Press. You can search, browse, and print Footrot Flats cartoons for research and personal study only. Permission must be obtained from Diogenes Designs Ltd for any other use.
Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.
Log in