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Recipe: Chocolate Mousse #04
Categories: Dessert
Yield: 4 Servings
0.438 lb Semi-sweet chocolate
1/2 c Water
5 Eggs (seperated)
1 ts Instant coffee (if desired)
Vanila flavoring (extract or
-- powder)
2 tb Confectioners' sugar
From: louray@seas.gwu.edu (Another time's forgotten space... (mickey))
Date: 8 Oct 1993 21:58:53 GMT We used to make this recipe a lot when we were in greece. It's the best chocolate mousse I've tried. I dunno exactly who created it first: it's a hand-me-down (the words are broken, perhaps they're better left unsung...)
Melt the chocolate in a pan, over low heat, with a few tbspns of water. Beat the egg yolks and add them to the chocolate with the instant coffee. Beat the egg whites with the conf. sugar until thick, and then beat a few minutes more. Add the beaten egg whites to the melted chocolate and slowly mix it in.
After that, we usually place it in small, glass, personal-size bowls, and refrigerate until it gets thick. You could also put it in one large one, or, for a formal occasion, champagne glasses.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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