Wednesday, August 10, 2005

Desserts: Chocolate Mousse en Phyllo

6 18x12" sheets phyllo
6 T butter, melted
5 egg whites  (one separately)
1 envelope unflavored gelatin
1 6 oz. package (1 cup) semisweet chocolate pieces
1/2 cup butter
1 t instant coffee crystals
4 egg yolks
1/4 cup brandy
1/2 cup sugar
1 T sugar
Whipped cream
Toasted sliced almonds
Generously grease a 9" round cake pan with removable bottom.  Stack phyllo sheets in bottom and up sides of pan, brushing each with some of the melted butter, letting sheets overlap pan edges.  Trim dough to pan edge, crumble trimmings into pan.  Brush trimmings with remaining melted butter.  Bake in 375 deg. F oven for 20 minutes till puffed and golden (crust will flatten on cooling). Combine one egg white and 1 T water - immediately brush over hot crust. Cool.
In small saucepan soften gelatin in 1/3 cup in cold water.  Heat and stir till gelatin is dissolved.  Stir in chocolate and 1/2 cup butter, and the coffee crystals;  heat and stir till melted.  Remove from heat;  set aside.  In top of double boiler combine egg yolks and brandy;  beat till frothy with electric mixer.  Gradually beat in the 1/2 cup sugar till yolks are thick and lemon-colored.  Place over simmering water (upper pan should not touch water).  Cook and stir about 8 minutes or just till slightly thicker.  Do not overcook.  Place pan over cold water;  beat 3-4 minutes till consistency of mayonnaise.  Stir chocolate mixture into yolk mixture. Wash beaters well.  Beat remaining egg whites to soft peaks (tips curl over); gradually add remaining sugar, beating to stiff peaks.  Fold chocolate mixture into egg white mixture.  Pour into baked crust.  Chill, covered, at least 3 hours or overnight.  To serve, remove from pan;  top with shipped cream and sliced toasted almonds.  Cut into thin wedges.  Serves 12.

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