Recipe for Chocolate Mousse Torte 2


1 each tb instant coffee
1/4 cup boiling water
8 oz semi-sweet chocolate
8 each eggs; separated
2/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt


PREHEAT oven to 350F. Add boiling water to instant coffee; set aside. Place chocolate in double boiler or heavy pot. ADD coffee to chocolate, cover and let stand over very low heat. When almost melted, whisk until smooth. BEAT 8 egg yolks until they become thick and lemon-colored; gradually adding sugar. Beat chocolate mixture into egg mixture, beating constantly. Add vanilla. BEAT egg whites until stiff but not dry. Add salt. Stir a quarter of the egg whites into chocolate mixture. Gently fold in remaining whites, until well blended. GREASE a 9-nch pie plate and fill with half the mousse mixture, spreading to reach the edges. Bake 25 minutes, then turn off oven and leave mousse in oven an extra 5 minutes. REMOVE from oven and cool on wire racks for 2 hours. MEANWHILE, cover and refrigerate remainingmousse. When shell has cooled, fill with chilled mousse. Just before serving, decorate with a lattice made from pareve (non-dairy) whip. SERVES 8.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here