1 cup semisweet chocolate chips
4 tbsp strong coffee
4 egg yolks
3/4 cup sugar
1/4 cup orange liqueur
1 1/2 sticks softened unsalted
1 butter (not margarine)
4 egg whites, room temperature
1 pinch salt
2 tbsp sugar
A Recipe for
Chocolate Mousse (2)
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
This Recipe for Chocolate Mousse (2) is one of thousands in the Recipes-to-go Dessert Cookbook.
Herb Tip |
If you enjoy this Chocolate Mousse (2) Recipe - you should enjoy the recipe collections you can find on the websites below:
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
This is a recipe for Chocolate Mousse (2) from the recipe cookbook of Recipes-to-go (Dessert)
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
Herb Tip |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
Food Tip |
Combine chocolate and coffee in double boiler over almost-simmering
water. Stir till chocolate begins to melt, then go to next step. Beat
egg yolks while gradually adding sugar. Beat 2 or 3 minutes till
mixture is thick, pale, and forms a slowly dissolving ribbon when
beater is
lifted. Beat in the liqueur. Set mixing bowl in a pan of
almost-simmering
water. Beat at moderate speed till warm and foamy. Remove from heat
and beat till cool. Stir chocolate till smooth, gradually beat in
butter. Beat this mixture into the yolk mixture, set aside.
Beat egg whites slowly till they begin to foam, add salt. Increase
speed gradually to fast. Beat till soft peaks are formed. Sprinkle in
sugar and beat till stiff peaks are formed. Stir one fourth of the
egg whites into the chocolate. Scoop the rest on top and *delicately*
fold them in. Immediately turn the mousse into a serving bowl,
lightly oiled metal mold, or individual cups. Cover and chill
overnight. Serve with whipped cream if desired.
Recipe By :
From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt
Serves: 1
Chocolate Mousse (2) Recipe brought to you by Recipes To-Go