• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Le Chocolat Poiver (Part 2)

  • Recipe Submitted by on

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


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

Slice the rabbit filets lengthwise into strips. Place the sauce over the
rabbit and serve.

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