posted by marleah 11-19-102 8:04 PM
1 cup (1/2 lb) sweet butter
3/4 cup sugar
8 + oz semi-sweet chocolate melted in double boiler
splashes of rum or Kalua
In electric blender mix sugar and butter, then add the 6 eggs one at a time. Finally comes the chocolate, and splash of rum or Kalua. serves 6. or one could oink out. Serve with whipped cream.
Kahlua Chocolate Almond Mousse
3/4 cup milk
1/4 cup Kahlu
a* -- see Cooks Note
1 (8 ounce) chocolate almond bar -- broken into pieces
3 ounces unsweetened baking chocolate -- broken into pieces
4 heaping cups miniature marshmallows
3 tablespoons unsweetened cocoa powder
1 pint whipping cream – whipped or 2 (l0-ounce) cartons solid-whip topping
Chocolate Curls for garnish
In a 2-quart bowl, place milk, Kahlua, chocolates, and marshmallows. Cook on high (600-700 watts) for 3-4 minutes, just until marshmallows begin to melt, stirring once. If necessary, use about 30 seconds more to complete melting. (You do not want to heat chocolate too long.) Stir in the cocoa powder. Set aside until completely cooled.
If time permits, cool to room temperature** without refrigeration to make it easier to add the whipped cream. If you do place it in the refrigerator, however, allow it to come back to room temperature before adding the cream. When completely cooled, fold in the whipped cream and garnish. Mousse may be made ahead and frozen. Serves 6
COOKS NOTES; * Instead of Kahlua you can use chocolate milk with 1/8 teaspoon instant coffee dissolved in a tablespoon hot water mixed in, in place of the Kahlua. ** To aid the cooling process set the dish in a pan of cold water and add a few ice cubes every few minutes. Stir often until cooled.
Source:"The Great Microwave Dessert Cookbook"
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