From: utzoo!decvax!harpo!npois!houxi!houxp!jje
Newsgroups: net.cooks
Title: Chocolate mousse
Article-I.D.: houxp.120
Posted: Wed May 19 16:52:59 1982
Received: Fri May 21 00:31:01 1982

Here's one from the New York Times Magazine.  I've tried
it twice and love it.  My only change is in step (3),
as noted.  It can also be used for chocolate souffle [pardon
the missing accent over the final e], as noted.  I haven't
tried that one.  If it matters, the recipe is on page 64
from January 31, 1982.  I would not recommend trying this
without a recipe, unless you love hard work...

	Chocolate mousse or pudding souffle

1 cup sugar
1/2 cup, plus 2 tablespoons water
6 large eggs, separated
1 teaspoon white vinegar
6 ounces UNSWEETENED chocolate, chopped into small pieces
1 teaspoon instant coffee powder
1 tablespoon pure vanilla extract
If making mousse:
	4 tsp sugar (in addition to the 1 cup)
	1 tsp butter


1. If you intend to prepare chocolate souffles, preheat the
	oven to 375 degrees (F).  If you intend to serve
	this dish as cold mousse, ignore this step.
2. Combine 1/3 cup sugar and 1/2 cup water in a saucepan.
	Bring to a boil, stirring until the sugar dissolves.
	Let barely simmer.
3. Put 1/4 cup sugar into container of food processor equipped
	with a metal blade.  Add egg whites.  Combine remaining
	2 tbsp water and vinegar and set aside.  Start processing
	egg whites for 8 seconds while adding water and vinegar
	through feed tube.  Process for exactly three minutes,
	[NYT says two, but I disagree] no longer.  The mixture
	should be thick and hold its shape.
4. Pour and scrape the mixture into a mixing bowl.  It is not
	necessary to clean the processor container.
5. Return the container and blade to the machine and add the
	chocolate pieces.  Add the remaining sugar and coffee
	into the container of the food processor.  Start processing
	until the chocolate is finely textured. [If you under-
	process, the mousse will have crunchy bits, which I like]
	With the machine running, gradually add the simmering
	sugar-water syrup through the feed tube.  Process for
	30 seconds.
6. Stop the machine and add the egg yolks and vanilla.  Process
	by starting and stopping the machine 4 times [4 short
	pulses]  Scrape the egg whites back into the machine and
	combine the mixture, using a few short pulses, just until
	the egg whites have almost disappeared.  Do not overprocess.
7. If you are going to serve as a mousse, pour and scrape into
	a 1-1/2 quart serving dish.  Refrigerate at least four
	hours, or, preferably, overnight.
8. If you are serving as a souffle, butter eight 6-fluid-oz
	individual souffle dishes, using about 1 tsp of butter
	for all of them.  Sprinkle the inside of each with sugar,
	using a total of 4 tsp.  Shake out the excess.
9. Pour an equal amount of the chocolate mixture into each dish.
	Place in the oven and bake 12 minutes, or until well
	puffed and soft and creamy on the inside.  Serve immediately.

Yield: One mousse (serves about 8) or eight individual souffles.


Chocoholics of the world, unite!!!

				--Jeremy Epstein
				...!ihnss!houxp!jje