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.