Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 (Fortune) 6/7/84; site rhino.UUCP Path: utzoo!watmath!clyde!bonnie!akgua!mcnc!decvax!decwrl!amd!fortune!foros1!rhino!marcum From: marcum@rhino.UUCP (Alan M. Marcum) Newsgroups: net.cooks Subject: Re: Recipes Wanted (chocolate mousse) Message-ID: <212@rhino.UUCP> Date: Fri, 28-Sep-84 19:06:38 EDT Article-I.D.: rhino.212 Posted: Fri Sep 28 19:06:38 1984 Date-Received: Mon, 1-Oct-84 05:08:22 EDT References: <462@hocda.UUCP> Distribution: net Organization: The Fortune Jungle Lines: 25 This one comes from memory, but should be pretty close. None of the measurements are critical, but work hard on beating the egg whites, whipping the cream, and folding things. Rum Chocolate Mousse Heat 4T dark rum, and dissolve 1/4 C sugar in the rum. Avoid letting the rum-sugar burn. Melt 1/4 lb dark chocolate in a double boiler; add the rum-sugar syrup and 2T whipping cream. Beat 2 egg whites until stiff; fold the chocolate mixture into the whites. Whip 2C whipping cream until soft peaks form. Fold the chocolate-egg whites into the cream. Chill, and eat. Experiment using light rum and white chocolate (decrease the sugar), creme de menthe, kalua, are whatever your heart (and palate) desire. If I remember, I'll bring my standard proportion in on Monday. Regardless, as noted above, this should work just fine. -- Alan M. Marcum Fortune Systems, Redwood City, California ...!{ihnp4, ucbvax!amd, hpda, sri-unix, harpo}!fortune!rhino!marcum