European Stars and Stripes (Newspaper) - February 14, 1992, Darmstadt, Hesse                                I it a from Cocoa to mousse by Linda Lowe Morris the Baltimore Sun cooking with chocolate can be As simple As making a steaming cup of hot chocolate or As Complex As constructing a Tricolour chocolate terrine Here Are some recipes from the International chocolate Cookbook Stewart Tabori amp Chang Swiss style hot chocolate makes 3 or 4 Servings. 3va ounces bittersweet not unsweetened chocolate preferably Swiss coarsely chopped 3v� cups whole milk divided 2v4 Tablespoons granulated sugar divided see note 1 Large egg Yolk % cup heavy whipping Cream in a medium size heavy Saucepan Over medium High heat bring milk just to a boil. Remove from Burner. Gradually add % cup boiling milk to chocolate stirring until completely smooth and Well blended. In a cup beat 2 Tablespoons sugar and egg Yolk together with a Fork until Well blended. Add egg mixture to chocolate stirring until smooth. Add chocolate mixture to remaining milk mixture stirring Well. Reheat mixture Over medium High heat stirring constantly for about 3 minutes or until mixture is steaming hot but not boiling then immediately remove pan from Burner. Divide among 3 or 4 preheated cups or bowls. In a mixer bowl with mixer set on High Speed beat Cream and remaining v2 Tablespoon sugar until soft peaks form. Spoon a generous Dollop of Cream Over each serving of hot chocolate. Alternatively using a pastry bag fitted with a Large open Star tip pipe a very Large Rosette of whipped Cream Over each serving serve immediately. Note this recipe tends to be less Sweet than american hot chocolate so you May want to increase the sugar to suit your own taste. Correct sweetness during the reheating stage by stirring in 1 or 2 More Tablespoons of sugar if desired. Keep in mind however that the finished drink will be mellowed by the melting Cloud of whipped Cream. Chocolate mousse makes 9 to 12 Servings. 8 ounces bittersweet not sweetened chocolate 3 Tablespoons unsalted butter i cup granulated sugar 4 Large egg Yolks generous Pinch of very finely grated Orange zest Orange part of skin add Only if grand Mariner is used 1 Tablespoon Creme de Cacao or Coffee or grand Mariner 1 Teaspoon Vanilla extract 1 vie cups heavy whipping Cream whipped Cream or Creme Fra Che for Garnish optional in the top of a double boiler Over about 1 Inch of hot but not simmering water heat chocolate and butter stirring occasionally until melted and smooth set aside with top of double boiler still Over Bottom to keep chocolate warm. In a medium non aluminium Saucepan Over medium Low heat whisk together sugar egg Yolks Orange zest if used and 2v Tablespoons hot tap water until blended. If using a Candy thermometer to gauge oneness clip it to pan Side inserting so tip is completely submerged but not touching pan Bottom continuously whisking and scraping pan Bottom adjust Burner and Cook so mixture heats efficiently but gently enough so that it does not go near the boiling Point which might cause the Yolks to curdle. If mixture begins to overheat lift from Burner whisking a few seconds. Continue whisking for about 4 minutes until mixture is slightly hot to the touch Light and slightly thickened or until it registers 160 to 161 degrees on Candy thermometer. Immediately remove pan from heat and whisk in Creme de Cacao or grand Marine Vanilla and a cup hot tap water. Strain mixture through a Fine Sieve into chocolate. Whisk mixture into chocolate until Well blended and smooth. Immediately whip Cream in a larger mixer bowl with mixer on High Speed until Cream stands in soft peaks. Whisk about 2 Tablespoons Cream into slightly warm chocolate mixture. Then whisk chocolate mixture into Cream until completely smooth and Well blended. Spoon mousse into individual bowls demitasse cups or sherbet dishes mousse is Rich so keep Servings fairly Small. A chill thoroughly at least 4 hours before serving. Garnish Servings with dollops of whipped Cream or Creme Fraiche if desired. Do not allow mousse to stand refrigerated for More than a few minutes before serving or it will become too soft or Leto 3 e and Patria Ture id col Oure of the to Emin a ight and ithe wave nutes. Water Bath remove the bowl and carefully wipe the outside dry even a drop of moisture will cause the chocolate to thicken and seize. Pour the melted chocolate into a Large shallow pan. If right handed place half the Frozen truffle centers on the left of the pan a Parchment lined baking Sheet on the right. Reverse the position of the centers and baking Sheet if you re left handed with your left hand drop a Center into the chocolate step 3. Use your right hand to scoop chocolate Over the Center pushing it Back and Forth until entirely coated. A wipe this hand on the Side of the pan to remove most of the chocolate. Pick up the coated Center with this same hand shake off the excess chocolate and place the truffle on the baking Sheet. Working quickly repeat this procedure with the remaining centers then the half that Are still Frozen. Refrigerate the dipped truffles until the chocolate sets then remove them from the paper and store in a closed Container in the refrigerator up to two weeks or the Freezer up to three months. The truffles May also be coated with Cocoa powder step 4. Makes about 2 dozen. Note �?T/4 cup grand Mariner or other liqueur May be stirred into truffle centers if desired before mixture is strained. Finished truffles May be coated with unsweetened Cocoa powder. Step 1 use a email ice Cream scoop to scrape across the cold truffle mixture. Step 2 quickly form a Coo Paul into a 1-Inch Ball then squeeze until very hard. Step 3 completely cover truffles in melted chocolate then place on a lined baking Sheet. Lot Angl it time step 4 refrigerate the truffles until the chocolate sets then dust with Cocoa powder. February 14, 1992 the stars and stripes a Page 15