Chocolate Mousse

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<mx2 source= " MasterCook 5.0 " date= " September 23, 2000 " >

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<Nam>

Chocolate Mousse

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<RcpE name= " Chocolate Mousse " author= " Doubleday Cookbook " >

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<![CDATA[

* Exported from MasterCook *

 

Chocolate Mousse

 

Recipe By :Doubleday Cookbook

Serving Size : 8 Preparation Time :12:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 1-ounce squares semisweet chocolate

2 tablespoons hot water or strong black coffee

5 eggs -- separated

1 1/2 teaspoons vanilla

1 1/2 cups heavy cream

Chocolate curls

 

Place chocolate and hot water in the top of a double boiler, set over

simmering waster, and heat and stir until chocolate is melted. Lightly beat

yolks, add a little hot mixture, then stir back into pan and heat and stir

over simmering water 1-2 minutes until no raw taste of eggs remains. Off

heat, mix in vanilla. Beat cream until very thick and glossy (it should

almost form soft peaks)and fold into chocolate mixture. Beat egg whites

until soft peaks form and fold in, a little at a time, until no flecks of

white show. Spoon into a serving dish, cover and chill at least 12 hours.

Scatter with chocolate curls, if you like, just before serving.

 

S(Formatted by):

" KES on 9/23/00 "

Copyright:

" © 2000 Television Food Network, G.P., "

Start to Finish Time:

" 12:35 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 299 Calories (kcal); 26g Total Fat; (73% calories from fat); 5g

Protein; 15g Carbohydrate; 178mg Cholesterol; 54mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat;

1 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

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<Serv qty= " 8 " />

<PrpT elapsed= " 12:00 " />

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Desserts

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<IngR name= " semisweet chocolate " unit= " 1-ounce squares " qty= " 6 " ></IngR>

<IngR name= " hot water or strong black coffee " unit= " tablespoons "

qty= " 2 " ></IngR>

<IngR name= " eggs " qty= " 5 " >

<IPrp>

separated

</IPrp>

</IngR>

<IngR name= " vanilla " unit= " teaspoons " qty= " 1 1/2 " ></IngR>

<IngR name= " heavy cream " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " Chocolate curls " ></IngR>

<DirS>

<DirT>

Place chocolate and hot water in the top of a double boiler, set over

simmering waster, and heat and stir until chocolate is melted. Lightly beat

yolks, add a little hot mixture, then stir back into pan and heat and stir

over simmering water 1-2 minutes until no raw taste of eggs remains. Off

heat, mix in vanilla. Beat cream until very thick and glossy (it should

almost form soft peaks)and fold into chocolate mixture. Beat egg whites

until soft peaks form and fold in, a little at a time, until no flecks of

white show. Spoon into a serving dish, cover and chill at least 12 hours.

Scatter with chocolate curls, if you like, just before serving.

</DirT>

</DirS>

<AltS label= " Formatted by " source= " KES on 9/23/00 " />

<CpyR>

© 2000 Television Food Network, G.P.,

</CpyR>

<TTim elapsed= " 12:35 " />

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