Title: Chocolate Mousse #05
Categories: Dessert
Yield: 8 Servings

4 Squares (1-oz) semisweet
-chocolate; cut into pieces
3 Eggs; separated
1 ts Vanilla
3/4 ts Cream of tartar
1/3 c Sugar (this amount was
-varied from 1/2 cup; too
-sweet)
1 c Chilled whipping cream

From: jsez+@andrew.cmu.edu (Jenina Simeon)

Date: 9 Oct 1994 11:53:55 -0400

Taken from Betty Crocker's Cookbook:

Heat chocolate in heavy 2-quart saucepan over low heat, stirring
occasionally, until melted; remove from heat. Beat egg yolks slightly;
stir yolks and vanilla into chocolate. Beat egg whites and cream of tartar
in 2 1/2 quart bowl until foamy. Beat in sugar, 1 tbsp at a time; continue
beating until stiff and glossy. Stir about 1/4 of the meringue into
chocolate mixture. Fold into remaining meringue.

Beat whipping cream in chilled 1 1/2-quart bowl until stiff. Fold into
chocolate meringue. Spoon into dessert dishes. Refrigerate at least 2
hrs. but no longer than 48 hours.

Top each serving with Sweetened Whipped Cream and grated chocolate if
desired. Refrigerate any remaining desserts immediately.

8 servings (about 1/2 cup each), 265 calories per serving.

Brandy Chocolate Mousse: Fold in 2 tbsps brandy with the whipped cream.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.