Mousse Au Chocolat Recipe

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Mousse Au Chocolat Ingredients

400 ml heavy cream
2 egg yolks
2 egg whites
125 g whole milk chocolate
125 g bitter chocolate
1 tbsp sugar

A Recipe for
Mousse Au Chocolat

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.
George Bernard Shaw

It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat.
Robert Fuoss

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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.
Rev. 2:7

This Recipe for Mousse Au Chocolat is one of thousands in the Recipes-to-go Dessert Cookbook.

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
Voltaire

Mousse Au Chocolat Recipe
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Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree.
Elizabeth Russell

He was a very valiant man who first adventured on eating oysters.
James I

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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If you want to make an apple pie from scratch, you must first create the universe.
Carl Sagan

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.
John Cage

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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.
Fred Allen

Mousse Au Chocolat

Sex is good, but not as good as fresh, sweet corn.
Garrison Keillor

Mousse Au Chocolat Directions

Beat the eggwhites until stiff. Stir the sugar under the egg yolks
and beat until they are creamy. Whip the heavy cream until stiff.
Melt carefully both kinds of chocolate, the chocolate shouldn't be
warmer than 20 C. Stir carefully the melted chocolate under the
whipped cream. Add the egg yolks, stir the eggwhites spoon by spoon
under the cream. Put the Mousse au Chocolat for at least two hours in
the refrigerator.

Serves: 8

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Mousse Au Chocolat Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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