Chocolate Mousse

Ingredients

6 oz : 120 g Semi sweet grated chocolate.
6 : 6 Eggs
1/4 tsp : 1 ml Salt


Preperation

1. Melt the Chocolate in a double boiler.
2. Cool slightly.
3. Beat the egg yolks until light and thick.
4. Gradually stir in the melted chocolate.
5. Whip the egg whites with the salt until stiff.
6. Gently fold into the mixture.
7. Spoon the mousse into serving dishes, cover with plastic wrap and chill for about 6 hours.

Chocolate Cream Rolls

Ingredients

2 Cups : 500 ml's Ricotta Cheese
1 tsp : 5 ml's Vanilla Extract
1/4 Cup : 60 ml's Confectioners Sugar
1/4 Cup : 60 ml's Candied Fruit
1/3 Cup : 90 ml's Chocolate Chips
12 : 12 Desert Crepes
1 Cup : 250 ml's Kiwi Papaya Sauce

Crepe Batter Ingredients

1 Cup : 250 ml's All Purpose Flour
1/4 tsp : 1 ml Salt
2 Tbsp : 20 ml's Safflower Oil
1 Cup : 250 ml's Milk
1/4 Cup : 60 ml's Soda Water
1 : 1 Egg
1/2 tsp : 3 ml's Vanilla Extract

Kiwi Papaya Sauce Ingredients

6 : 6 Paierd, Chopped Kiwi's
2 Cups : 500 ml's Papaya Pulp
1/4 Cup : 60 ml's Granulated Sugar
1 Cup : 250 ml's Milk
1/4 Cup : 60 ml's Soda Water
1 1/2 tbsp : 24 ml's Corn Starch
1/3 Cup : 80 ml's Apple Juice


Preperation : Chocolate Cream Rolls

1. Cream the cheese in a food processor.
2. Add the vanilla and sugar and beat.
3. Remove from the Food Processor and beat in the fruit and chocolate chips.
4. Spoon cheese blend onto the crepes and roll.
5. Plate the crepes and top with sauce.

Preperation : Crepe Batter

1. Sift the flour and salt together, blend in the oil, milk, and water.
2. Beat eggs and add to the liquid.
3. Stir in Vanilla Essence.
4. Blend in Dry Ingredients, beat until a smooth, thin batter is formed.

To cook:

1. Spread about 3tbsp (45ml's) batter into lightly buttered hot skillet.
2. Cook about 1 1/2 minutes, turn the crepe and cook about 1 minute over medium heat.
3. Turn out and use as required.

Preperation : Kiwi Papaya Sauce

1. Puree the Kiwi's with the papaya in Food processor.
2. Press through a sieve into a small sauce pan.
3. Stir in Sugar.
4. Mix Cornstarch with apple juice and add to the fruit.
5. Heat over low heat until the sauce is thick.

Chocolate Whip

Ingredients

1 packet of red jelly
2 1/2 T. cocoa
2 T. custard powder
4 1/2 c. water
3 eggs, seperated.
1 c. sugar

Directions

1. Mix the cocoa and custard powder with 1/2 c. sugar and 1/2 c. cold water and stir into 2 c. boiling water. cook while stirring until the mixture thickens.
2. Beat the yolks of egg with 1/2 c. sugar and add to the first mixture. Cook for 2 minutes.
3. Dissolve the jelly in 2 c. boiling water. Stir until all the crystals have dissolved. Remove the other mixture from the stove and immediately add the jelly. Mix well.
4. Chill and as soon as it begins to set, fold in the stiffly beaten egg whites.
5. Pour the mixture into a wet mould and chill to set.
6. Unmould and serve with custard, cream or peppermint sauce.

Chocolate Roll

Ingredients

1/2 c. flour.
1/4 t. salt
2 T. Cocoa
1 T. Lemon Juice
1/2 t. Vanilla Essence
3 eggs, seperated
1/2 c. Castor Sugar

Directions

1. Sift andmeasure the flour.
2. Sift the flour, salt and cocoa together.
3. Beat the egg yolks, lemon juice and sugar (except 1 T.) thoroughly.
4. Lightly fold in the dry mixture.
5. Beat the egg whites with 1T. sugar until stiff and fold into the batter.
6. Line a baking tin (14 inches by 10 inches) with greased paper and pour mixture into it.
7. Bake in a hot oven (425 degrees F.) for 10 to 12 minutes.
8. Turn out onto a damp cloth, spread the filling over it with a spatula and roll it immediately.
9. Sprinkle castor sugar over roll.
10. Leave to cool on a wire cooler.

Filling

3/4 c. butter
1 1/2 to 2 c. icing sugar
Vanilla Essence.

Beat the butter, adding the icing sugar gradually until the mixture is light and creamy. Add about 1/2 t. vanilla essence. Spread over the roll.