Marble Chocolate Mousse
- 1 cup cream
- 6 eggs, separated
- 1/4 cup icing sugar
- 4-1/2 oz. butter
- 12-1/4 oz. white chocolate
- 1/2 cup Amaretter
- Grand Mariner
- 1-3/4 oz. dark chocolate
- Whipped cream
- Chocolate curls
- Whip cream until it forms soft peaks.
- Set aside.
- Beat egg yolks with sugar until thick and creamy Melt butter, white chocolate and liqueur in a double boiler or microwave.
- Beat the chocolate/butter mixture into beaten egg yolks until smooth.
- Whisk egg whites until they form soft peaks, then fold into mixture, and lastly fold in the whipped cream Divide the mixture in half.
- Melt the dark chocolate and add to one half.
- Stir well until blended.
- Refrigerate both mixtures for 10-15 minutes until slightly thickened.
- Carefully spoon in alternate layers into a glass serving dish, then zigzag through mixture with a knife.
- Decorate with whipped cream and chocolate curls.
cream, eggs, icing sugar, butter, white chocolate, amaretter, dark chocolate, cream, chocolate curls
Taken from www.foodgeeks.com/recipes/2531 (may not work)