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Preparation
Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer.
Meanwhile, beat egg whites and cream of tartar until soft peaks form. Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes
Gently fold in whipped cream, cocoa, melted chocolate and espresso. Cover and refrigerate for 1 hour.
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Ingredients
1/2 c Sugar
1/2 c Water
4 Egg whites, room temp.
1/4 ts Cream of tartar
2 c Cream, whipping, whipped to soft peaks
1 c Cocoa, unsweetened
4 oz Chocolate, semi-sweet, melted, cooled to room temperature
3 tb Espresso powder, instant
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Love Making Tips - Sweets and desserts | Mousses [1] [2]
Posted by: n\a |
Rating: 0.00
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