Title: Mousse Au Chocolat
Categories: Dessert
Yield: 4 Servings

6 Squares semisweet chocolate
2 -(up to)
3 tb Water or black coffee
1 tb Butter
1 tb Rum -or-
1/2 ts Vanilla extract
3 Eggs
1/2 c Heavy cream (for garnish)

From: hitech9@intelinet.net (Sarah Flemming)

Date: Mon, 30 Oct 1995 22:32:11 GMT
Break the chocolat into pieces, put into a small saucepan witht the water
or black coffee and stir continuosly over gentle heat until melted and
thick and creamy (I use a double boiler to keep the chocolate mixture from
scorching, nasty if that happens). The chocolate should be quiet hot, but
the sides of the pan must not become so hot that you cannot touch them.
Remove from heat and stir in the butter and flavoring.

Seperate the eggs, putting whites into a small bowl and dropping yolks, one
at a time, into the chocolate mixture, stir well after each addition.

Beat the whites until they hold a soft peak and fold very carefully into
the chocolate. When thoroughly mixed, pour into the pots and chill
overnight.

When ready to serve, whip the cream and spoon a portion on each pot.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

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