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gettinaclue
Almost Self-Reliant
Chocolate Rumtopf Mousse
Makes 8 servings
1/4 c sugar
1 envelope unflavored gelatin
4 eggs, separated
1 c milk
3 squares semi-sweet chocolate, cut up
1/2 c well-drained Rumtopf fruits, chopped
2 T sugar
1/2 c heavy cream, whipped
1. Combine sugar, gelatin and egg yolks in a medium-size saucepan; stir in milk and chocolate. Cook mixture over low heat, stirring constantly until chocolate is melted and mixture thickens. Remove from heat; cool. Stir in Rumtopf fruits; chill just until mixture will mound.
2. Beat egg whites with remaining sugar in a small bowl until stiff peaks form; fold whites, then whipped cream into chocolate mixture. Spoon into a serving dish; chill until firm. Serve with additional whipped cream.
Makes 8 servings
1/4 c sugar
1 envelope unflavored gelatin
4 eggs, separated
1 c milk
3 squares semi-sweet chocolate, cut up
1/2 c well-drained Rumtopf fruits, chopped
2 T sugar
1/2 c heavy cream, whipped
1. Combine sugar, gelatin and egg yolks in a medium-size saucepan; stir in milk and chocolate. Cook mixture over low heat, stirring constantly until chocolate is melted and mixture thickens. Remove from heat; cool. Stir in Rumtopf fruits; chill just until mixture will mound.
2. Beat egg whites with remaining sugar in a small bowl until stiff peaks form; fold whites, then whipped cream into chocolate mixture. Spoon into a serving dish; chill until firm. Serve with additional whipped cream.
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