Operating instructions

13
Sugar Dough
Makes about 1 1/2 pounds or two 9-inch tart shells
INGREDIENTS
1 sleeve sugar-free chocolate wafers, crumbled
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
1 or 2 tablespoons heavy cream
METHOD
1 This recipe can be prepared on or off the stand. Attach the beaters.
Using speed 5, mix the chilled butter with the sugar in a medium
bowl. Add the egg yolks one at a time. Reduce speed to 1 and
gradually add the flour to the butter mixture, a third at a time. The
mixture should resemble crumbles. Add the cream. Increase the
mixer speed to 10 and mix dough until a ball is formed.
2 Place dough ball onto a lightly floured surface, press down into a
circle. Wrap with plastic wrap and refrigerate for at least 1 hour.
3 Use as needed.
14
Heavenly Chocolate Mousse
Serves 8
INGREDIENTS
4 egg yolks
3/4 cup sugar
5 ounces bittersweet chocolate
5 ounces unsweetened chocolate
1/2 cup heavy cream
8 large egg whites
2 teaspoons lemon juice
METHOD
1 Place your hand mixer to the stand and attach the beaters. In a large
bowl, mix the egg yolks with 1/4 cup sugar on speed 10 until they
become a pale yellow.
2 Melt chocolate over a bain-marie or in a heat-proof bowl over
simmering water.
3 In small saucepan, bring cream to a boil and stir it into the
melted chocolate.
4 Stir the chocolate mixture into the egg yolks and sugar. Set aside.
5 With the mixer attached with the whisks, beat egg whites and lemon
juice until they reach soft peaks. Add remaining 1/2 cup sugar slowly
with the mixer on speed 3. Increase speed to 5 and continue to beat
until whites are stiff and very shiny, approximately 7 minutes.
6 Stir one third of the whites into the chocolate mixture to lighten it.
Fold in the remaining beaten egg whites, a third at a time.
7 Pour into individual serving glasses or bowls and chill at last six
hours or overnight.
Note: If the chocolate and egg yolk mixture should tighten, place
the mixture back over the bain-marie, and vigorously whisk in 3 or 4
tablespoons of the beaten egg whites. The chocolate will smooth
out so you can continue with the recipe.
PRESENTATION
Serve in individual glass dishes topped with whipped cream
and shaved chocolate.
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