Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------CHOCOLATE COOKIE WAFERS:-----------------------
1/4 c PLUS 2 TB CAKE FLOUR 3 lg EGG WHITES, AT ROOM TEMP
-(NOT SELF-RISING) 3/4 c PLUS 2 TB CONFECTIONERS
3 tb PLUS 2 TS UNSWEETENED, -SUGAR, SIFTED
-NON-ALKALIZED COCOA POWDER 3 tb UNSALTED BUTTER, MELTED
1/2 ts BLACK PEPPER 3/4 ts VANILLA EXTRACT

---------------------CHOCOLATE MOUSSE:--------------------------
7 oz SEMISWEET CHOCOLATE, 2 tb VEGETABLE OIL
-COARSELY CHOPPED 1 tb PORT
1/3 c MILK 1 tb VANILLA EXTRACT
2 tb GRANULATED SUGAR 1 c HEAVY CREAM
ds SALT

------------------------PORT ASPIC:-----------------------------
1 1/4 c WATER, DIVIDED 1 c PORT
1 pk UNFLAVORED POWDERED GELATIN 2 tb GRANULATED SUGAR

--------------------------GARNISH:-------------------------------
CONFECTIONERS' SUGAR COCOA POWDER

Make the chocolate cookie wafers:
Position a rack in the lower third of the oven and preheat to 275
F.
Generously butter two large baking sheets. Cut a 3 1/2 inch
circle out
from a plastic coffee can or similar lid. Discard the center. The
outer
rim of the lid will be used as a stencil for the wafers.
Into a large stainless steel bowl, sift together the flour, the
cocoa,
and the black pepper.
In a 4 1/2-quart bowl of a heavy-duty electric mixer fitted with
the
wire whip attachment, on medium speed, beat the confectioners'
sugar and
the egg whites until well combined. Continue beating on
medium-high
speed until glossy and stiff peaks form, about 5 to 6 minutes.
With a large rubber spatula, fold 1/3 of the flour mixture into
the
stiff egg white/sugar mixture. Fold in the vanilla and half of the
melted butter. Fold in another third of the flour mixture. Fold
in the
rest of the melted butter and the flour mixture.

Place the prepared wafer stencil on the baking sheet. Fill the
stencil
with a very thin layer of the wafer batter, smoothing it evenly
with a
small metal spatula. Repeat this process with the remaining
batter. Bake
the wafers for 12 to 15 minutes, until firm and no longer sticky.
The
wafers should still be pliable when they come out of the oven,
but will
become crisp as they cool. Carefully remove the individual wafers
to a
cooling rack to finish cooling.

Continued.........
Submitted By CHARLENE DEERING On 03-13-95

Browse by categories