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Broccoli Ham Roll & Chocolate Mousse Recipe
Broccoli Ham Roll
2 tubes (8 ounces each) refrigerated crescent roll dough
1-1/2 cups (6 ounces) shredded Swiss cheese
1/4 pound boneless fully cooked ham, cubed
2-1/4 cups chopped fresh broccoli
1 small onion, chopped
1 can cream of chicken soup
1 can water chestnuts, chopped
Unroll crescent roll dough and place triangles on a 12-in. pizza pan. Lightly press ends together making a rectangle with the dough. Cut the edges about 1 1/2 inches from the outside of the rectangle in the dough towards the center.
In a large bowl, combine the remaining ingredients; spoon in the center of the dough. Bring cut pieces of dough from each side of loaf and pinch together on top of braid. (filling will be visible).
Bake at 375° for 20-25 minutes or until golden brown. Yield: 6-8 servings
Chocolate Mousse Recipe
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
(Optional) Raspberries and extra whipped cream
1 Whip the cream to soft peaks, then refrigerate.
2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Serves 5-8, depending on the size of the servings.
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