[boatbums]

I made that mousse cake last year and it got vaporized! They were fighting over who could take leftovers. :o)

I was told (lovingly, of course) that it will be a mandatory dessert from me from now on.

[Liz]

So decadent of a dessert.....chocolate times three.....sheer heaven.

[Liz]

Here's an impossibly elegant, sumptuous Christmas breakfast dish.
Feather light, crisp waffles, addictive Cognac butter, warm real maple syrup.

Crispy Belgian Waffles with Nougatine Cognac Butter

METHOD Warm/melt/on low 2 c whole milk, stick sweet butter in 8 pieces. Cool to lukewarm (100°F)
then stir in tbl sugar, 2 lge egg yolks, 1/2 tsp vanilla. Mix smooth then add combined 3 c flour, 1/2 tsp
salt, tsp instant yeast; rubber spatula smooth.

FINAL Fold in 2 egg whites in soft peaks. Cover/set 30 min. Depending on size fill heated
deep waffle iron w/ 1 ½ c batter. Bake crusty and golden. Keep warm 250 deg oven. Cook rest.

SERVE warm w/ dab of Nougatine Cognac Butter, warm maple syrup.

COGNAC BUTTER Blend w/ stiff rubber spatula smooth/creamy 2/3 c Hazelnut Praline,
6 Tb sweet butter, tea cognac, brandy (or vanilla), 2 tea maple syrup. Keeps friged 8-10 days.