Side Pannel
Le Chocolat Poiver (Part 2)
Le Chocolat Poiver (Part 2)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate
Ingredients List
- E *****
- Continued:
- Make the chocolate mousse: Place the chocolate in a food processor fitted
- with the metal chopping blade.
- Process for 20 to 30 seconds, until finely ground. In a small saucepan,
- combine the milk, sugar and salt. Cook over medium heat, stirring with a
- wooden spoon, until the sugar dissolves and the milk comes to a boil.
- Remove the pan from the heat. With the motor of the food processor running,
- pour the hot milk through the feed tube. Process for 10 to 20 seconds until
- the chocolate is completely melted. Using a spatula, scrape down the side
- of the work bowl. Add the oil, port, and vanilla; process for 5 to 10
- seconds, until the mixture is creamy. Scrape the chocolate mixture into a
- large bowl and cool for about 5 minutes, until tepid. In a 4 1/2-quart bowl
- of a heavy-duty electric mixer using the wire whip attachment, whip the
- cream until soft mounds barely start to form and the cream is still
- pourable. Do not overwhip the cream. Using a rubber spatula, gently fold
- one third of the whipped cream into the tepid chocolate mixture to lighten
- it. Fold in the remaining whipped cream. Do not overfold the mousse or the
- texture will be grainy. Refrigerate until ready to serve. Make the port
- aspic: Measure 1/4 cup of water into a medium-sized heatproof ramekin.
- Sprinkle the gelatin over the water and let the mixture soften for five
- minutes. In a medium saucepan, set over medium heat, bring the port, 1 cup
- of the water and the sugar to a boil. Remove the pan from the heat.
- Immediately scrape the gelatin mixture into the hot port/sugar mixture and
- stir to combine. Stir occasionally while the mixture cools, for about 15
- minutes. Pour a thin layer of the port aspic over each of 8 dessert plates.
- Chill until set.
- Choose the eight prettiest cookie wafers and reserve them for the tops of
- the desserts. If desired, dust with confectioners' sugar and cocoa powder.
- To serve, arrange one chocolate wafer in the center of each dessert plate.
- Fill a pastry bag fitted with a large star tip (such as Ateco #5) with the
- chocolate mousse. Pipe a layer of chocolate mousse over each wafer. Place
- another cookie on top of the mousse, and pipe another mousse layer. Finish
- with the reserved chocolate wafers.
- Recipe By :
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: Le Filet De Lapin a la Moutarde
Categories: Game
Yield: 6 Servings
6 Rabbit filets
1 c White wine
1 pn Thyme
2 Bay leaves
2 tb Oil
3 tb Creole mustard
1 c Heavy cream
Salt; to taste
Pepper; to taste
Marinate the rabbit filets in 1/2 cup of the wine and the thyme and bay
leaves for 24 hours.
Saut# the rabbit lightly in the oil, then remove the rabbit from the pan.
Add the remaining wine and the Creole mustard to the pan and simmer for 5
minutes. Remove from the heat and blend in the cream and salt and pepper to
taste.
Slice the rabbit filets lengthwise into strips. Place the sauce over the
rabbit and serve.
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