Guest guest Posted June 29, 2000 Report Share Posted June 29, 2000 * Exported from MasterCook * Cinnamon Basil Chocolate Mousse Recipe By :Mat Lee and Ted Lee, The New York Times Serving Size : 4 Preparation Time :0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces unsweetened chocolate 1/2 cup sugar 2 eggs -- separated 2 cups cinnamon basil-infused whipped cream -- (see recipe) In a saucepan, melt chocolate with 1/4 cup sugar and 1/4 cup hot water, stirring until smooth. Beat egg yolks and stir into chocolate. Remove saucepan from heat. Beat egg whites, gradually adding remaining 1/4 cup sugar, until peaks form. Fold egg whites into chocolate. Fold 1 1/4 cups cinnamon basil whipped cream into chocolate. Pour mixture into ramekins or glasses and chill for 3 hours. Top with remaining whipped cream and serve. Copyright: " © 2000 The New York Times " - - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 10g Total Fat; (40% calories from fat); 4g Protein; 29g Carbohydrate; 94mg Cholesterol; 30mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates NOTES : Sources for scented basil plants: Union Square Greenmarket, NYC Chelsea Garden, NYC Gilbertie's Herb Farm, Westport, CT 203-227-4175 Peconic River Herb Farm, Calverton, LI, NY 631-369-0058 Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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