"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Mousse Coronet Recipe

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This recipe for Chocolate Mousse Coronet, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Moody
Added: Thursday, January 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. (1 lb. can) chocolate syrup
2/3 c. sweetened condensed milk
2 tsp. vanilla
12 ladyfingers
2 c. whipping cream
2 egg whites
2 T. sugar

Directions:
Directions:
Combine chocolate syrup and condensed milk in a medium saucepan. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir one minute. Remove from heat; add vanilla. Cool; chill.
Split lady fingers lengthwise; arrange upright around inside of 8 or 9 inch springform pan, curved sides out. Set aside.
Whip cream; fold into chocolate mixture. Beat egg whites until stiff peaks form. Fold into chocolate cream mixture; pour into ladyfinger mold. Cover and freeze overnight or until serving time.
To serve, unmold and garnish with whipped cream and chocolate curls.

 

 

 

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