1 3/4 cup Half-and-half
2 tbsp Honey
6 Egg yolks, at room temperature
2 tbsp Sugar
1 tsp Vanilla
1 pinch Salt
6 oz Extra-bittersweet or bittersweet chocolate, chopped coarsely
3 tbsp Dark rum
RICH CHOCOLATE MOUSSE
2 cup Whipping cream
1/4 cup Honey
12 Egg yolks, at room temperature
1/4 cup Sugar
1 tsp Vanilla
1 pinch Salt
12 oz Extra-bittersweet or bittersweet chocolate, coarsely chopped
Shaved mint parfait chocolate bars
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From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Date: 23 Jun 1994 14:58:27 -0400 FOR ICE CREAM: Scald half-and-half in a heavy medium saucepan. Stir in honey. Combine egg yolks, sugar, vanilla, and salt in a medium bowl. Slowly whisk in half-and-half. Return to pan. Stir over medium-low heat until thick enough to coat back of spoon (180F); do not boil. Remove from heat. Add chocolate and stir until melted. Sift in cocoa, whisking to blend. Add rum. Strain into container. Cool slightly. Cover and freeze until firm, at least 8 hours. NOTE: Ice cream can be prepared one day ahead.
FOR MOUSSE: Scald the cream in a heavy medium saucepan. Add honey and stir until dissolved. Combine egg yolks, sugar, vanilla, and salt in a medium bowl. Slowly whisk in cream. Return to pan. Stir over medium-low heat until thick enough to coat back of spoon (180F); do not boil. Remove from heat. Add chocolate and stir until melted. Strain into a bowl; cool. Refrigerate until firm, at least 3 hours. NOTE: Chocolate mousse can be prepares one day ahead.
Place 2 scoops if ice cream side by side in wach dessert bowl and freeze. To serve, let ice cream soften slightly in the refrigerator if frozen solid. Top each scoop of ice cream with a scoop of mousse. Garnish with shaved chocolate.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.
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