Mexican Chocolate Mousse
By: Anonymous
Published: Monday, November 30, 2009 - 3:03pm

Ingredients




1 pint Whipping cream
2 tablespoons Powdered sugar
6 1/2 ounces Ybarra Mexican chocolate
1 ounce Grand Marnier
3 Egg whites
1 teaspoon Granulated sugar
Chocolate wafers

Preparation

1 1. Whip the cream with powdered sugar and set aside. 2 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. 3 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. 4 Serve with chocolate wafers. 5 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. 6 It is not difficult to find at specialty stores or the public market. 7 PABLO'S 8 WINE: TORRES GRAN CORONAS, 1970