CHOCOLATE MONDAY STRIKES AGAIN: MINTY MOUSSE & TIRAMISU🌞

Last edited Mon Aug 25, 2025, 10:40 AM - Edit history (2)

FROZEN CHOCOLATE MINTY-MOUSSE



8 ounces semisweet chocolate, finely chopped
2 large egg whites
2 pinches ofcream oftartar
1/2 cup sugar
1/3 cup water
I cup heaity cream, chilled
3 tablespoons creme de menthe
1/2 cup semisweet chocolate chips, coarsely chopped
Whipped cream andfresh mint, for garnish

Yield: 4 to 6 servings

In a double boiler, melt the chocolate over hot, not simmering, water. Set
aside to cool slightly.

Meanwhile, beat the egg whites with a pinch of cream oi tartar until stiff
peaks lorm.

In a small saucepan, boil the sugar and water with another pinch of cream
of tartar until it reaches 234° to 240° on a candy thermometer (soft-ball
stage), 10 to 12 minutes.

With the mixer going, carefully pour the hot sugar syrup into the egg
whites to make a stiff, glossy meringue. Fold the melted chocolate into the
meringue to make chewy lumps.

In a medium bowl, beat the heavy cream until soft peaks form. Add the
creme de menthe and keep beating until stiff peaks form. Fold the chopped
chocolate chips into the whipped cream, then fold the whipped cream into
the chocolate meringue, leaving streaks of whipped cream. Spoon the mousse
into individual dessert bowls or glasses, cover with plastic wrap and freeze
until firm, about 2 hours.

Serve garnished with whipped cream and fresh mint.

From "Mrs. Field's I Love Chocolate"
https://www.goodreads.com/book/show/532254.Mrs_Fields_I_Love_Chocolate_Cookbook

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TIRAMISU IN CHOCOLATE CUPS



Give in to the temptation of tiramisu, with its magical mocha flavour.
Served in irresistible individual chocolate cups, it is bound to be a
talking point at any dinner party.

SERVES 6

1 egg yolk
30ml/2 tbsp caster (superfine) sugar
2.5ml/1/2 tsp vanilla extract
250g/90z/generous 1 cup mascarpone
15ml/1 tbsp unsweetened cocoa powder
120ml/4fl oz/1/2 cup strong black coffee
30mI/2 tbsp coffee liqueur
16 amaretti, roughly broken
unsweetened cocoa powder, for dusting

FOR THE CHOCOLATE CUPS

175g/60z plain (semisweet) chocolate,
broken into squares
25g/10z/2 tbsp unsalted (sweet) butter


1 Make the chocolate cups. Cut out six 15cm/6in rounds of baking parchment.
Melt the chocolate with the butter in a heatproof bowl over barely simmering water.
Stir until smooth, then spread a spoonful of the chocolate mixture over each circle,
to within 2cm/3/sin of the edge.

2 Carefully lift each paper round and drape it over an uptumed teacup or ramekin
so that the edges curve into frills, Leave until completely set, then carefully lift off
and peel away the paper to reveal the chocolate cups

3 Make the filling. Beat the egg yolk and sugar in a bowl until smooth, then stir in
the vanilla and mascarpone. Mix to a smooth creamy consistency.

4 In a separate bowl, blend the cocoa to a paste with a little coffee, then mix with
the remaining coffee and liqueur. Stir in the broken amaretti. Place the chocolate
cups on individual plates. Divide half the biscuit mixture among them, then spoon
over half the mascarpone mixture.

5 Spoon over the remaining biscuit mixture, top with the rest of the mascarpone
mixture and dust with cocoa. Chill for 30 minutes before serving.


From "Greatest Ever Chocolate Cookbook"
now renamed "Best-Ever Chocolate Cookbook"
https://www.goodreads.com/book/show/16074836-best-ever-book-of-chocolate


MMmmm Chocolate!!

"It's chocolate, eat it you'll feel better."