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Recipe Name: Mexican Chocolate Mousse Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 1

1 Pint(s) Whipping cream
2 Tablespoon(s) Powdered sugar
6 1/2 Ounce(s) Ybarra Mexican chocolate
1 Ounce(s) Grand Marnier
3 Egg whites
1 Teaspoon(s) Granulated Sugar
Chocolate wafers
Whip the cream with powdered sugar and set aside. In hot pan or double
boiler, melt the Ybarra chocolate and thin with Grand Marnier. Let it
cool and fold in the whipped cream. 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. Serve with chocolate wafers.
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. It is not
difficult to find at specialty stores or the public market. PABLO'S
SEATTLE. WINE: TORRES GRAN CORONAS, 1970 From the <Micro Cookbook
Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe

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