From: utzoo!decvax!ucbvax!G:c292s-al
Newsgroups: net.cooks
Title: Chocolate mousse
Article-I.D.: populi.523
Posted: Tue Mar 15 18:17:14 1983
Received: Tue Mar 22 20:31:07 1983

Chocolate mousse
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Combine 

6 squares semi-sweet chocolate 
4 T stong coffee

in the top of a double boiler, with the water in the bottom barely
boiling.  Stir occasionally until melted.  While this is going on,
beat

4 egg yolks

in a bowl, adding

3/4 c. sugar

gradually, beating constantly, until the mixture is thick and lemon
colored.  When the mixture is smooth, beat in

1/4 c. orange liqueur

Put the mixing bowl containing the egg yolk mixture into hot, almost
boiling water, beating constantly and moderate speed until the mixture
is foamy and warm.  Remove from water, still beating (an electric
mixer might be useful for this) for another several minutes, until
the mixture is cool and forms a ribbon when a spoon is lifted from it.

Now beat into the chocolate mixture

1 1/2 sticks unsalted butter

until the mixture is smooth.  In a separate mixing bowl, beat

4 egg whites

until foamy.  Add 
 
A pinch of salt

and continue beating until the whites form soft peaks.  Add

2 T sugar

and beat until the peaks are stiff.

Now beat the chocolate mixture into the egg yolk mixture.  Stir
(that says stir, not beat) in 1/4 of the egg white mixture to
lighten the chocolate mixture.  Now scoop the remaining egg
white mixture onto the chocolate mixture, and gently, ever so
gently, fold them in until well mixed.  Turn into separate
dishes, or a lightly oiled metal bowl, and refrigerate several
hours before serving.

I hope that the above is not too unclear.


1 1/2 sticks unsalted butter

until the mixture is smooth.