Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site rhino.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxl!houxm!houxz!vax135!floyd!cmcl2!seismo!hao!hplabs!hpda!fortune!foros1!rhino!marcum From: marcum@rhino.UUCP (Alan M. Marcum) Newsgroups: net.cooks Subject: Re: chocolate mousse Message-ID: <135@rhino.UUCP> Date: Mon, 4-Jun-84 13:16:22 EDT Article-I.D.: rhino.135 Posted: Mon Jun 4 13:16:22 1984 Date-Received: Wed, 6-Jun-84 07:26:05 EDT References: <97@tekigm.UUCP> Organization: Fortune Systems, Redwood City, California Lines: 30 Rum Chocolate Mousse 1/4 C sugar 2-4 T dark rum 4 oz. dark chocolate 2 T whipping cream 2 egg whites 1 C whipping cream Put sugar in rum; dissolve by slowly heating (keep mixture below boiling). Melt chocolate in double boiler. After sugar dissolves, add rum-sugar mixture and 2T cream to melted chocolate. Beat 2 egg whites until stiff, but not dry. Fold chocolate-rum mixture into egg whites. Whip cream until soft peaks form. Fold egg white-chocolate mixture into cream. Chill, serve. Experiment with the rum -- Meyers and Baccardi, for example, produce quite different flavors. Use Sabra, Kirchewasser, Kalua, or various other sorts of "thick" alcohol in place of the rum. Try using white chocolate instead of dark chocolate, reducing sugar to a bit under 1/8 C, and substituting 2T light rum for the 4T dark rum. A mint white chocolate mousse can be made by using white chocolate and creme de menthe! -- Alan M. Marcum Fortune Systems, Redwood City, California ...!{ihnp4, ucbvax!amd70, hpda, sri-unix, harpo}!fortune!rhino!marcum