Pots De Mousseline Au Chocolat
|Semi sweet chocolate||6 Ounce|
|Hot strong coffee||1⁄4 Cup (4 tbs)|
|White sugar||1 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
Combine chocolate, coffee and butter in the top part of a double boiler.
Heat and stir until chocolate is completely melted and mixture is very smooth.
Remove from over the hot water, and whisk in egg yolks, 1 at a time.
Whisk in vanilla and brandy, and cool to room temperature.
Meanwhile, beat egg whites until shiny peaks form, and beat in the sugar.
Whisk about /4 of the meringue into the chocolate mixture; then gently fold chocolate into remaining meringue.
Pour into 7 or 8 small souffle' cups, pots or stemware glasses, and chill several hours or overnight.
To serve, whip cream until stiff, and swirl about 2 tablespoons on each dessert, or top each with a rosette of cream pressed through a pastry bag.
Makes 8 5-ounce servings.
Calories 210 Calories from Fat 129
% Daily Value*
Total Fat 15 g22.7%
Saturated Fat 8.6 g43.2%
Trans Fat 0 g
Cholesterol 104 mg34.7%
Sodium 33 mg1.4%
Total Carbohydrates 17 g5.5%
Dietary Fiber 1.3 g5%
Sugars 14.5 g
Protein 3 g6.8%
Vitamin A 2.8% Vitamin C
Calcium 2.6% Iron 5.6%
*Based on a 2000 Calorie diet