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Parisian
Chocolate Mousse 2 |
6
ounces semi sweet chocolate
4 Jersey Fresh eggs, separated
2 tsp vanilla
1/4 tsp salt
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2
TBS strong coffee
3/4 cup heavy cream, whipped
1 1/2 tsp sugar |
Combine chocolate, salt, and coffee in top of double boiler. Stir until
melted. Beat egg yolks until very light. Gradually beat in chocolate. Stir
in vanilla. Cool to room temperature. Beat egg whites until stiff but not
dry. Fold into chocolate mixture. Whip cream and sugar. Fold in half of
whipped cream. Spoon into serving dish. Chill. Decorate with remaining whipped
cream.
Contributed by: Linda Robinson, Westampton, NJ
Triple-Choclate
Fudge Brownies
| 3
ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 ounce unsweetened chocolate, chopped
¾ stick (6 TBS) unsalted butter, cut into pieces
¼ cup sugar
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1
tsp vanilla
2 large Jersey Fresh eggs
½ tsp salt
½ cup all-purpose flour
½ cup semisweet chocolate chips
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Preheat
oven to 350 degrees and butter and flour an 8-inch square baking pan,
knocking out excess flour.
In a heavy 1½ quart saucepan, melt bittersweet and unsweetened
chocolates and butter over low heat, stirring until smooth, and remove
pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla.
Add eggs, one at a time, whisking until mixture is glossy and smooth.
Stir in salt and flour just until combined and stir in chocolate chips.
Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes,
or until a tester comes out with crumbs adhering to it. Do not over bake.
Cool brownies completely in pan on a rack before cutting into 16 squares.
Contributed by: Amy Dye, Hamilton NJ |
