From Ladies Home Journal sometime in the 1970s
Author: Jane Maynard
Recipe type: Dessert
- 8 eggs
- 2 packages (6 oz) semi sweet choc chips
- 10 tablespoons sweet or very lightly salted butter
- ¼ cognac of brand (I leave this out)
- 1 bar (4 oz) milk chocolate (for chocolate curls)
- ¾ cup heavy cream
- Make mousse a day or two ahead. Separate eggs, putting whites into a large bowl, yolks in a small bowl. Let whites warm to room temp—1 hour. In top of double boiler, over hot not boiling water, melt semi sweet choc and butter.
- Remove top of double boiler from water. With wooden spoon, beat in yolks, one at a time, beating well after each addition. Let cool 10 minutes; stir in cognac (if using). With portable mixer, beat whites until stiff, moist peaks form when beater is slowly raised
- With wire whisk or rubber scraper, using an under and over motion, gently fold chocolate mixture into egg whites just enough to combine thoroughly; there should be no white streaks. Turn into an attractive, 1qt serving dish. Refrigerate.
- Several hours before serving decorate mousse with whipped cream rosettes and chocolate curls. Makes 8-10 servings (can be made through step 3, wrapped in foil and frozen for a week or two). To serve let thaw in fridge 4-5 hours –then decorate.