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