MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Blender Chocolate Mousse
Categories: Dairy, Chocolate, Booze
     Yield: 7 cups

 1 1/2 c  Heavy cream
   1/2 c  Granulated sugar
    12 oz Dark chocolate; rough
          - chopped
     4 lg Eggs; room temp
   1/4 c  Strong brewed espresso
   1/4 c  Dark rum
     1 ts Vanilla extract
   1/2 ts Kosher salt

 In a large bowl, or in a stand mixer on medium speed,
 whip the heavy cream to glossy, medium peaks, about 5
 minutes. Set aside in the fridge. In a small saucepan
 over gentle heat, melt the sugar with 1/4 cup water until
 dissolved. As soon as the syrup begins to boil, turn off
 the heat.

 Add chocolate and eggs to a blender. Blend on
 medium-high speed while slowly pouring in the hot sugar
 syrup, which will melt the chocolate and cook the eggs.
 Keep the machine running until the mixture is extremely
 smooth, then stream in the espresso, rum, vanilla and
 salt. Keep blending until the mixture has cooled to room
 temperature, about 1 minute, pausing to scrape the sides
 as needed.

 Fold 1 cup of the chocolate mixture into the chilled
 whipped cream until smooth, then add the rest of the
 chocolate mixture to the cream mixture and fold until
 there are no streaks. Pour into individual bowls,
 ramekins or glasses, and set in the fridge until firm,
 at least 2 hours or up to 24 hours. Serve chilled.

 Recipe from: Monica Stolbach

 Adapted by: Tejal Rao

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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