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Wednesday, January 31, 2007

Chocolate Mousse

Chocolate Mousse
From Ladies Home Journal sometime in the 1970s
Recipe type: Dessert
Serves: 8-10
  • 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
  1. 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.
  2. 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
  3. 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.
  4. 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.

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