|by Robert Parker|
A manual for the lover of good burgundy which takes the reader through various growers and properties.
1 - 10 of 46 for hot chocolate mousse
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Combine pudding, mix, ... Gently fold into chocolate mixture, blending thoroughly. Divide mousse among crepes and ... made 2 days ahead. Yield: 12 crepes.
Mix peanut butter mousse. Pour into ... 1 hour. Mix chocolate mousse (melt those ... Remove pan; remove foil. Pour glaze over mousse and smooth all surfaces.
Preheat oven to ... a time. Add hot coffee or water ... or Baker's Dipping Chocolate and put into ... or pour raspberry mousse into the mold ... Boston based Sebastian's. 's
MOUSSE: In medium saucepan, combine chocolate, milk and ... peaks. Slowly pour hot syrup into egg ... immediately or cool and refrigerate or freeze. Makes 3 cups.
Place chocolate and coffee in ... the flour. Pour hot milk and butter ... pan. Pour one mousse recipe over the ... immediately until ready to serve (up to 2 days).
Makes 1 1/2 dozen. Melt semi-sweet chocolate squares in the top of a double boiler over hot water. Spread thinly ... d'oeuvre cutter or small sharp knife.
Melt chocolate in double boiler. ... Put wax paper in mold, place lady fingers in mold, then add mousse and more lady fingers on top. Chill for 24 hours.
Melt candy bars ... gelatin mixture in hot water. Chill until ... Slowly add cooled chocolate mixture. Mix well. ... dishes. Chill until set. 4 servings.
Crust: Mix butter ... Double boiler, over hot water, melt chocolate slightly, coffee and ... shell. Serve with whipped cream. Refrigerate for several hours.
Combine coffee and chocolate chips in blender. ... until serving time. Top with whipped cream and shaved chocolate, vegetable peeler makes a good "shaver".
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