Mexican Chocolate Mousse

Ingredients

Preparation

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1. Whip the cream with powdered sugar and set aside.
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2. In hot pan or double boiler, melt the Ybarra chocolate and thin with Grand Marnier. Let it cool and fold in the whipped cream.
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3. Beat the egg whites to soft peaks and add sugar. Fold into chocolate mixture. Place in serving dishes and let stand, refridgerated, for 1 hour.
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Serve with chocolate wafers.
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Note: No other type of chocolate should be substituted for the Ybarra. It is made with specific ingredients, such as cinnamon and almond flavorings and adds the special flair to this dessert.
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It is not difficult to find at specialty stores or the public market.
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PABLO'S
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WINE: TORRES GRAN CORONAS, 1970

Tools

 



Yield:

1.0 servings

Added:

Monday, November 30, 2009 - 3:03pm

Creator:

Anonymous

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