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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>
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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