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Fried oysters
Garlic mussels with chardonnay

Hot coconut-ginger shrimp
Oysters and caviar
Oysters Rockefeller
Scrambles eggs with caviar
Three-cheese fondue
Tomato-feta phyllo kisses

Be mine truffle cake
Bittersweet chocolate truffle cheese cake
Chocolate and raspberry fontaines
Chocolate bavaroise
Chocolate creme caramel
Chocolate marquise with orange sauce
Chocolate mocha souffle
Chocolate mousse
Robert Linxe's chocolate truffles
Light chocolate bavaroise
Linzer hearts
Lovers pancakes
Molten chocolate cakes
Passionate parfaits
Quick chocolate mousse
Pear heart tarts
Valentine heart
Valentine meringues kisses

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Serves 8 to 10

For the mousse:
4 ounces semi sweet chocolate
5 large egg yolks
1 1/2 cups confectioners sugar
4 ounces unsalted butter, soft
1 1/4 cups cocoa powder
2 cups heavy cream
For the orange sauce:
1/2 cup orange juice
2 large eggs
1/3 cup sugar
2 cups milk
1 teaspoon grated orange rind

For the mousse:
Melt chocolate in a double boiler. Beat egg yolks with confectioners sugar until light an thick. Beat in the melted chocolate until mixture is smooth. Gradually add the soft butter and sifted cocoa, beating until mixture is well blended.
In a mixing bowl, whip the cream to a medium peak. Fold in the chocolate mixture.
Spoon mousse in a decorative mold. Chill for 2 to 3 hours.
For the orange sauce:
Boil the orange juice and reduce to half. Beat the eggs with the sugar. Add the scalded milk and orange rind. Cook over low heat, stirring with a wooden spoon until thick. Do not boil. Add orange juice. Refrigerate. Unmold mousse. Serve with the sauce.

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