Recipe - Mexican Chocolate Mousse

1 pt Whipping cream
2 tablespoon Powdered sugar
6 One half ounce Ybarra Mexican chocolate
1 ounce Grand Marnier
3 Egg whites
1 teaspoon Granulated sugar
Chocolate wafers

1. Whip the cream with powdered sugar and set aside.

2. In hot pan or double boiler, melt the Ybarra chocolate and thin with
Grand Marnier. Let it cool and fold in the whipped cream.

3. Beat the egg whites to soft peaks and add sugar. Fold into chocolate
mixture. Place in serving dishes and let stand, refridgerated, for 1 hour.
Serve with chocolate wafers. Note: No other type of chocolate should be
substituted for the Ybarra. It is made with specific ingredients, such as
cinnamon and almond flavorings and adds the special flair to this dessert.
It is not difficult to find at specialty stores or the public market.

PABLO'S

SEATTLE.

WINE: TORRES GRAN CORONAS, 1970

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.