1 lb dark sweet chocolate
1 cut in pieces
3 oz butter -- cut in pieces
1/2 cup sifted powdered sugar
3 eggs -- separated
1/4 cup kahlua
1 tsp instant coffee powder
2 cup whipping cream
Directions
In top of double boiler, melt chocolate and butter
over simmering water. In large bowl, combine sugar,
yolks, Kahlua and coffee powder. Blend in chocolate
mixture. Whip cream until stiff peaks form; fold into
Kahlua-chocolate mixture. Beat egg whites until soft
peaks form; fold into mixture. Spoon into dessert
glasses. Refrigerate 4 hours or overnight. Top, if
desired, with whipped cream, chocolate curls and mint
leaves. (6 to 10 servings) - - - - - - - - - - - - - -
~ - - -
Recipe By :
From: "Dax C. Davis"
Jul 1996 07:12:31 -0500
Servings: 8 servings
Kahlua Mousse2 Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Dessert
The History of Recipes
It is quite possible to follow the history of recipes far back into the distant past, in fact as far back as the ancient Egyptians, and maybe even further. Having said that, in the main part, these ancient recipes were just simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts are a few ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius also describes how the early Romans made use of many aromatic flavors, including some that we all recognise like bay, rue and parsley. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. These new foods and spices created an increase in recipe books, most of which still exist in private cookery archives. By the time we get to the 20th century, cookery books are greatly in demand mostly due to higher levels of literacy, leisure time and disposable income. The introduction of the TV gave us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Kahlua Mousse2 recipe.
