Type what you have

Ingredients

• ✓ white sugar
• ground beef
• tomato
• tomato sauce
• carrot
• onion
• white vinegar
• beef bouillon
• salt
• black pepper
• water
• cabbage
• garlic

Instructions

1. 1 Crumble ground beef into a large pot. Add diced tomatoes, tomato sauce, carrots, onion, sugar, vinegar, bouillon cubes, salt, and pepper. Pour in 1 quart of water and bring to a boil. Stir to break up beef while heating. Once the soup comes to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
2. 2 Pour in remaining water and return to a slow boil. Add cabbage and garlic. Simmer until cabbage is tender, about 25 minutes. Ladle into soup bowls to serve.

By Ron Shepherd

Ingredients

• ✓ white sugar
• pork sausage
• beet
• carrot
• baking potato
• cabbage
• tomato
• vegetable oil
• onion
• tomato paste
• water
• garlic
• salt
• pepper
• sour cream
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
3. 3 Fill a large pot halfway with water (about 8 cups) and bring to a boil.
4. 4 Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes.
5. 5 Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended; transfer to the pot.
6. 6 Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
7. 7 Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!

By Patti

Ingredients

• ✓ white sugar
• black pepper
• salt
• dill
• lemon
• tomato
• savoy cabbage
• paprika
• garlic
• onion
• vegetable oil
• peppercorn
• bay leaf
• celery
• onion
• carrot
• water
• beef shank

Instructions

1. 1 Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
2. 2 Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
3. 3 The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
4. 4 Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.
5. 5 Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

By JOHNTHEBEAR

Ingredients

• ✓ white sugar
• tomato
• chicken broth
• butter
• onion
• baking soda
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, chicken broth, butter, sugar, onion, and baking soda in a large stock pot.
3. 3 Bring to a boil over medium-high heat; reduce heat to low and simmer for 30 minutes.
4. 4 Stir in cream until heated through.
5. 5 Serve and enjoy!

By Lee Ann

Ingredients

• ✓ white sugar
• tomato
• chicken broth
• garlic
• onion
• butter
• all-purpose flour
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Combine tomatoes, chicken broth, garlic cloves, and a large slice of onion in a stockpot over medium heat. Bring to a boil, and gently simmer for about 15 to 20 minutes to blend flavors.
3. 3 Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
4. 4 Melt butter over medium heat in the now empty stockpot. Stir in flour to make a roux by cooking, whisking constantly, until mixture turns medium brown.
5. 5 Gradually whisk in a bit of the tomato mixture to prevent lumps from forming, then stir in the rest.
6. 6 Season with sugar and salt to taste.
7. 7 Serve hot and enjoy!

By Charlotte

Ingredients

• ✓ white sugar
• butter
• green onion
• green pea
• vegetable broth
• mint
• milk
• salt
• black pepper
• whipping cream
• mint leaves

Instructions

1. 1 Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
2. 2 Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
3. 3 Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

By dakota kelly

Ingredients

• ✓ white sugar
• water
• potato
• butter
• onion
• all-purpose flour
• salt
• pepper
• milk
• cheddar cheese
• ham

Instructions

1. 1 Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
2. 2 Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

By Debbie Rowe

Ingredients

• ✓ white sugar
• pinto bean
• butter
• onion
• celery
• garlic
• beef broth
• tomato juice
• potato
• carrot
• oregano
• salt
• black pepper
• smoked sausage
• parsley

Instructions

1. 1 Cover pinto beans with water in a large bowl and allow to soak, 8 hours to overnight. Drain.
2. 2 Melt butter in a 6-quart stockpot over medium heat. Cook and stir onion and celery in hot butter until vegetables are tender, about 5 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute more.
3. 3 Stir beef broth, tomato juice, sugar, and drained pinto beans into vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
4. 4 Mix potatoes, carrots, oregano, salt, and black pepper into bean soup; simmer until potatoes are tender, about 30 minutes more.
5. 5 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
6. 6 Place smoked sausage on a baking sheet.
7. 7 Bake sausage in the preheated oven until browned, about 10 minutes.
8. 8 Cut sausage into quarters, then slice. Add sausage and parsley to soup; continue to simmer for 10 more minutes.

By jobblychef

Ingredients

• ✓ white sugar
• olive oil
• garlic
• basil
• red bell pepper
• lentil
• chicken broth
• carrot
• onion
• asparagus
• pea
• orange marmalade
• curry powder
• saffron
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
3. 3 Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
4. 4 While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
5. 5 Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.

By Natalie Haight

Ingredients

• ✓ white sugar
• pepper
• salt
• hot pepper sauce
• worcestershire sauce
• nutmeg
• parsley
• basil
• oregano
• lemon juice
• tomato
• chicken broth
• garlic
• onion
• vegetable oil
• salt
• zucchini

Instructions

1. 1 In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
2. 2 In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
3. 3 Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.

By Beverley MacLeod

Ingredients

• ✓ white sugar
• basil leaves
• heavy cream
• black pepper
• salt
• heavy cream
• jasmine rice
• cayenne pepper
• black pepper
• paprika
• tomato
• chicken broth
• garlic
• salt
• celery
• onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3. 3 Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper.
4. 4 Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
5. 5 Blend soup with an immersion blender in the pot until smooth.
6. 6 Whisk 1/2 cup cream into soup and season with salt, black pepper, cayenne pepper, and sugar if needed. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes.
7. 7 Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top each with about 1 teaspoon chopped basil.

By John Mitzewich

Ingredients

• ✓ white sugar
• ✓ white sugar
• all-purpose flour
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Mix flour, butter, and 1/2 cup sugar in a bowl until well combined and the dough holds together.
3. 3 Press dough into an ungreased 11½x7½-inch jelly roll pan until evenly spread. Prick dough all over with a fork to prevent puffing while it bakes. Sprinkle sugar over the top.
4. 4 Bake in the preheated oven until edges are light golden brown, 20 to 30 minutes.
5. 5 Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from the pan.

By SueSmo79

Ingredients

• ✓ white sugar
• milk
• semolina

Instructions

1. 1 Combine milk and sugar in a saucepan over medium heat; bring to a boil then immediately remove from heat. (Milk tends to boil over as soon as it boils, so stay with it!)
2. 2 Stir in semolina. Return to medium heat; bring to a boil, stirring until thickened but still pourable. Pour into serving bowls; top with your favorite hot cereal toppings.

By Catie

Ingredients

• ✓ white sugar
• blackberry
• water

Instructions

1. 1 Bring blackberries and water to a boil in a large pot until blackberries softened, about 15 minutes. Off heat, mash berries using a potato masher.
2. 2 Line a sieve with cheesecloth; place over a large pot. Strain mashed berries through cheesecloth-lined sieve; let sit until all liquid has drained through cheesecloth, about 30 minutes.
3. 3 Stir in 1 pound sugar per ½ gallon drained blackberry juice. Bring blackberry juice mixture to a boil; cook until sugar is dissolved, about 5 minutes. Skim off any residue on top.
4. 4 Meanwhile, inspect jars and lids for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Sterilize jars and lids in boiling water for at least 5 minutes.
5. 5 Pack hot saft into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in the refrigerator.

By Heather Green

Ingredients

• ✓ white sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
2. 2 Blend flour, sugar, and butter until well combined; dough will be stiff. Press into the prepared dish and prick the top all over with a fork.
3. 3 Bake in the preheated oven until pale golden brown on the edges, 20 to 25 minutes. Cool completely before cutting into squares.

By Cheryl Otten

Ingredients

• ✓ white sugar
• milk
• sweetened condensed milk
• butter

Instructions

1. 1 Grease and line a baking sheet with parchment paper.
2. 2 Combine sugar and milk in a large stainless steel pan; stir well. Add sweetened condensed milk and butter; bring to a boil. Reduce heat to medium-low and simmer, stirring often, until mixture turns a deep tan color and is thickened, about 10 minutes. Heat to 240 degrees F (115 degrees C) or until a small amount of mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Vigorously stir mixture, scraping sides down and mixing well. Pour mixture onto prepared baking sheet. Allow to cool at room temperature until set, 1 to 3 hours. Cut into small squares or "tablets".

By Allrecipes Member

Ingredients

• ✓ white sugar
• butter
• all-purpose flour
• rice flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
3. 3 Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
4. 4 Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
5. 5 Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

By Norita Solt

Ingredients

• ✓ white sugar
• water
• raspberry
• white bread
• whipped cream

Instructions

1. 1 In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
2. 2 Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
3. 3 The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

By CRAZYCRASH

Ingredients

• ✓ white sugar
• coconut
• egg
• lemon zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
2. 2 Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
3. 3 Bake in the preheated oven until firm and golden, 15 to 20 minutes.

By drodrigues101

Ingredients

• ✓ white sugar
• egg
• almond
• almond extract

Instructions

1. 1 Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining bottom with either waxed paper or parchment paper. Grease the paper.
2. 2 Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan.
3. 3 Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.

By Rosina

Ingredients

• ✓ white sugar
• ✓ white sugar
• gooseberry
• tapioca
• salt
• pie pastry
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
2. 2 Stem and rinse gooseberries.
3. 3 Crush 1/2 cup berries in the bottom of a saucepan. Mix 2 cups sugar, tapioca, and salt together in a small bowl; pour over crushed berries and mix until combined. Turn the heat to medium; cook and stir until mixture boils. Cook for 2 more minutes. Remove from the heat and stir in remaining whole berries.
4. 4 Press one pastry into a 9-inch pie pan. Pour in fruit filling, then cover with top pastry; cut slits to allow steam to escape. Brush top pastry with milk and sprinkle with 1 1/2 tabelspoons sugar.
5. 5 Bake in the preheated oven on the baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.

By Bob Cody

Ingredients

• ✓ white sugar
• butter
• all-purpose flour
• fruit jam

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves.
3. 3 Bake 15 to 20 minutes or until golden brown at the edges.

By G Crandall

Ingredients

• ✓ white sugar
• pear
• orange peel
• cinnamon stick
• red wine

Instructions

1. 1 Place pears in a saucepan. Add sugar, orange peel, and cinnamon stick. Pour in red wine to cover pears completely. Bring to a boil; reduce heat and simmer gently until pears are soft and deep red in color, about 2 1/2 hours.
2. 2 Transfer pears to a serving plate using a slotted spoon. Serve the pears warm or cold.

By nanda

Ingredients

• ✓ white sugar
• kohlrabi
• salt
• heavy cream

Instructions

1. 1 Combine kohlrabi, salt, and sugar in a pot. Set aside until kohlrabi releases liquid, about 5 minutes.
2. 2 Cover pot and bring to a boil over medium heat. Shake pot from time to time, so nothing sticks to the bottom. Cook for about 4 minutes. Stir in cream and simmer another 30 seconds without allowing cream to boil.

By Barbara Sauermann

Ingredients

• ✓ white sugar
• red currant
• water
• fruit pectin

Instructions

1. 1 Place red currants into a large pot and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
2. 2 Pour juice into a large saucepan and stir in sugar. Bring to a rapid boil over high heat, and stir in liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
3. 3 Remove from heat and skim off foam from the top. Ladle or pour into sterile ½-pint jars, filling to within ½ inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes.

By BJBORSODY

Ingredients

• ✓ white sugar
• egg
• all-purpose flour
• milk

Instructions

1. 1 Place the eggs, sugar, flour, and milk into a blender. Process on low speed until smooth.
2. 2 Heat a large skillet or griddle over medium heat. Pour about 1/4 cup batter at a time (or more for larger pancakes) into the hot skillet. Tilt the skillet to achieve a round shape. Cook until golden, then flip and brown on the other side. Serve hot with syrup or fresh berries and whipped cream.

By Deborah

Ingredients

• ✓ white sugar
• lemon juice
• butter
• egg
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan.
3. 3 Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
4. 4 Remove saucepan from the heat; transfer lemon curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator.
5. 5 Serve and enjoy!

By TAWNIE44

Ingredients

• ✓ white sugar
• poppy seed
• milk
• margarine
• salt
• egg

Instructions

1. 1 Grind the poppy seeds in a mill or coffee grinder.
2. 2 Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
3. 3 Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
4. 4 Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

By Hepzibah

Ingredients

• ✓ white sugar
• ✓ white sugar
• ✓ white sugar
• all-purpose flour
• almond flour
• butter
• egg yolk
• sugar
• vanilla bean

Instructions

1. 1 Stir together all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Add butter and egg yolks; knead by hand until a smooth dough forms.
2. 2 Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight.
3. 3 Make vanilla sugar: Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl and set aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
5. 5 Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the prepared baking sheets.
6. 6 Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes.
7. 7 Roll warm cookies in vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.

By Marianne

Ingredients

• ✓ white sugar
• egg
• heavy cream
• irish cream liqueur
• chocolate

Instructions

1. 1 In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
2. 2 With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
3. 3 In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps.
4. 4 Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated.
5. 5 Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

By James Innes