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 --------- ------ 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.