Michele Holmes & Debra Bartlett Expect the Excep оal
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n the spirit of this month’s culinary edition of Seaside Magazine, I’ve included one of my favourite dessert recipes for chocolate mousse. I hope you enjoy! 5 to 6oz semi-sweet chocolate chips 1/4 cup boiling water 3 egg yolks 1/4 cup Amaretto liquor 3 egg whites 2 tbsp granulated sugar 1 to 1-1/4 cup whipping cream (whipped) 1/4 cup finely crushed walnuts (optional) In a blender, combine chocolate chips and boiling water. Blend until melted and smooth, then add egg yolks and Amaretto and continue to blend for 30 seconds. In a separate bowl, beat egg whites to soft peaks, gradually add sugar while beating to stiff peaks. Gently fold the chocolate mixture into the egg whites mixture, then fold in the whipped cream. Fold in walnuts if desired. Pour into individual service and chill for at least 4 hours. Garnish as desired.
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