RECIPES
are your links!
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Chocolate Mousse
- Dark Chocolate with Eggs Cooked in Water Bath
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Glen's
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Cook's recipe
- Dark Chocolate with Uncooked Eggs
See Avoiding Salmonella
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Gumbo Pages White Chocolate Mousse
- Dark Chocolate with Gelatin Instead of Eggs
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Hershey's
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Nick Malgieri's (make day before when using gelatin)
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Woodstock's Inn, with butter instead of gelatin or eggs
- White Chocolate
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From Pastry Chef, with gelatin
- With Liqueurs
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Raspberry, rum
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Rum
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White chocolate with brandy
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White, creme de caacao
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Brandy
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Coffee and whiskey
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With Creme de cacao
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Dark chocolate and Grand Marnier
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With hazelnuts and whiskey
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Green creme de menthe and white chocolate for St. Paddy's Day
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Kahlua
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Expresso; Orange, with 2 TBL vegetable oil
- Miscellaneous
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Melting Chocolate
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Everything you ever wanted to know about egg whites
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Raw Eggs and Pasteurization
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Copy cat recipes
- Avoiding Salmonella
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Recipe No. 10:
The ULTIMATE in how to avoid salmonella in eggs
From Gumbo Pages:
"The key to a great chocolate
mousse is that you can't incorporate hot melted chocolate into whipped cream. The chocolate mixture must be cool to the
touch or the cream will break. Lightly blend the two mixtures until uniform."
From Chocolatier:
"Because salmonella bacteria is killed in eggs cooked to
160 degrees F, Chocolatier's recipes for such desserts as
mousses and buttercreams now include the extra step of cooking a
sugar syrup to at least 240 degrees F (soft ball stage) and pouring it
over the eggs to raise their temperature sufficiently."
From Florida Agriculture Food Safety:
"When making chocolate mousse, melt the chocolate with the liquid called for in the recipe, then add the eggs and continue to heat gently
until the mixture reaches the safe temperature of 160ºF.
Do not fold raw beaten egg whites into the cooked mixture--it hasn't been proven that raw egg whites are free of salmonella bacteria.
"Commercial eggnog is prepared with pasteurized eggs and requires no cooking. Eggnog made with egg substitutes is also safe since
these frozen commercial products have been pasteurized. While adding alcohol may
inhibit bacterial growth, it cannot be relied upon to kill bacteria which may be present in raw eggs.
To make safe eggnog, cook or microwave it to 160ºF, or until the egg mixture thickens enough to coat a spoon.
Refrigerate it at once."
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