From: utzoo!decvax!harpo!eagle!cw
Newsgroups: net.cooks
Title: Chocolate Mousse
Article-I.D.: eagle.406
Posted: Sun Jun 27 18:36:37 1982
Received: Tue Jun 29 07:15:28 1982


                             Chocolate Mousse

       Ingredients

       3           eggs, separated
       3/4 cup     superfine sugar
       3 Tbl       brandy
       1 tsp       vanilla
       5 oz        unsweetened chocolate
       4 Tbl       soft butter
       3 Tbl       strong coffee
       1 Tbl       superfine sugar
       1/2 cup     heavy cream

       Method

       Make sure the eggs, butter, coffee, and cream are at room
       temperature.  If you cannot get superfine sugar, use
       confectioner's sugar.  You will need an electric hand mixer.

       Separate eggs carefully, putting whites aside.  Fill the
       bottom of a double boiler with water and bring to a slow
       simmer.  In the top of the double boiler, combine the egg
       yolks, 3/4 cup sugar, brandy, and vanilla.  Beat until the
       mixture is thick and pale yellow (1-2 minutes).  Put over
       the bottom of the double boiler and continue to beat until
       slightly foamy (about 5 minutes).  While beating, continue
       to let the water simmer.  Use the electric mixer for this
       beating.  Let the cooked egg mixture cool to room
       temperature.

       In a small pan, melt the chocolate.  When the chocolate is
       completely melted, remove from heat and gradually add the
       butter until you have a smooth liquid mixture.  Slowly add
       this mixture to the egg yolk mixture stirring to a smooth
       blend.  Slowly add the coffee.  These steps work best if the
       eggs and the coffee are just slightly warm to the touch and
       if the coffee is added 1 Tbl at a time.

       Whip the cream.  In a perfectly clean deep bowl, beat the
       egg whites until foamy.  Slowly sprinkle 1 Tbl superfine
       sugar over the egg whites while continuing to beat them
       until they form stiff peaks.  The egg whites should stand
       straight up and look dry when you lift the beaters out.

       By halves, fold the egg whites into the chocolate.  Blend
       until no white streaks remain.  Do the same for the whipped
       cream.  Chill for at least 4 hours.

       Notes

       This recipe serves 4 easily and will be the most chocolate
       dessert you have ever had.  It can be served with whipped
       cream topping or as a chocolate pie in a graham cracker
       crust.  This recipe will fill an 7-8 inch pie shell.  It is
       easy to double or triple this recipe.  In spite of the
       length of the recipe and the glamour of a mousse, this
       recipe is practically foolproof.

       You may substitute water for the coffee to get a slightly
       less black flavor.  Instead of brandy you can use a fruit
       flavored cordial like Cointreau, Cuaracao, or kirsch.  For
       the double boiler, you may carefully float a smaller pan in
       a larger or float a Pyrex bowl in a pan.  Remember that the
       water should only be simmering softly.  Try to use real
       heavy cream, not the ultrapasteurized kind.

       With apologies to Kliban.

                      Love to eat them mousses,
                      Mousses what I love to eat.
                      Bite they little heads off...
                      Nibble on they tiny feet.