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36
the egg white until fully incorporated, about
1 minute.
2.
While the mixer is still running on Speed 3,
add the milk and lemon juice and mix until
fully incorporated. Scrape down the entire
bowl as necessary.
3.
Continue mixing until soft peaks form, about
2 minutes. Use immediately or cover the
bowl with a damp cloth so the icing does
not harden. Icing should be used the same
day. If not using immediately, it will need to
be rewhisked to remove any hard lumps that
may form.
Note: If using coloring or a flavoring extract
for the icing, add it with the milk and lemon
juice in step 2.
Nutritional analysis per serving (2 tablespoons):
Calories 163 (1% from fat) • carb. 40g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 6mg • calc. 3mg • fiber 0g
Chocolate Glaze/Ganache
Use to frost or fill your favorite cakes.
Makes about 1 cup
6 ounces chocolate (may use bittersweet
or semisweet), chopped
¾ cup heavy cream
3 tablespoons unsalted butter, cut into
1-inch pieces
1.
Put the chopped chocolate in the Cuisinart
®
mixing bowl.
2.
Put the heavy cream in a small saucepan
and bring to just a simmer. Pour hot cream
over chocolate. Allow to sit for 1 minute to
cool slightly.
3.
Attach the whisk and mix on Speed 4 until
chocolate is melted and the mixture comes
together, about 2 minutes. Add butter, one
cube at a time, and whisk until fully
incorporated and shiny.
4.
If using as a glaze, use immediately. If using
as a filling, allow to sit until slightly
hardened. Any leftovers can be refrigerated
until solid, and then scooped and shaped
into truffles.
Nutritional analysis per serving (2 tablespoons):
Calories 221 (79% from fat) • carb. 11g • pro. 2g • fat 21g
sat. fat 13g • chol. 42mg • sod. 8mg • calc. 15mg • fiber 2g
Simple Chocolate Mousse
Whipping cream is effortless in the Cuisinart
®
Stand
Mixer. Plus, you can fold in the chocolate on Speed 1
without worrying about over-mixing.
Makes 5 cups
6 ounces good quality, bittersweet
chocolate, coarsely chopped
1¾ cups heavy cream, divided
1 tablespoon pure vanilla extract
2 tablespoons brandy or flavored liqueur
(optional, e.g., hazelnut, coffee or
orange)
1.
In a double boiler set over barely simmering
water, melt the chocolate with 2 tablespoons
of the heavy cream, stirring until smooth.
Remove from the heat and let cool until
lukewarm. Stir in the vanilla extract and
brandy or liqueur.
2.
Add the remaining cream to the mixing bowl
of the Cuisinart
®
Stand Mixer. Attach the
whisk and begin whipping on Speed 1.
Gradually increase to Speed 12, until the
cream holds soft peaks, about 1½ minutes.
3.
Stir about a fourth of the whipped cream
into the cooled, melted chocolate mixture.
Then fold in the remaining whipped cream.
4.
Cover and refrigerate the mousse for 30
minutes.* Spoon or pipe into serving bowls.
If desired, garnish with shaved or finely
chopped chocolate and a dollop of whipped
cream.
*If using the mousse to fill a pie, pour mixture
directly into cooled pie crust, like in our
Chocolate Cream Pie on page 29.
5.
Chocolate mousse can be stored in the
refrigerator for up to two days.
Nutritional analysis per serving (½ cup):
Calories 240 (78% from fat) • carb. 10g • pro. 1g • fat 21g
sat. fat 13g • chol. 56mg • sod. 0mg • calc. 0mg • fiber 1g
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