milky chocolate mousse

8 Servings
3½ ounce Milk chocolate (broken into pieces)
3½ ounce Semi-sweet chocolate (broken into pieces)
3 larges Eggs; separated
  Ds Salt
1 cup Whipping cream; chilled


Melt the chocolates in top of a double boiler over hot, not> boiling water, stirring often. As soon as the chocolates melt, transfer to a 5- to 6-cup serving dish. Set aside and cool.

Use a fork to froth egg yolks. Use a rubber spatula to combine egg yolks with cooled chocolate. Beat egg whites with salt until the hold their shape, but are still moist and shiny. Use a spatula to stir in ¼ egg whites into chocolate mixture. Fold in remaining whites. Whip cream until thickened. Fold into chocolate mixture. Use a spatula to smooth surface.

Clean around the bowl with paper towel.>> Cover with plastic. Refrigerate overnight.

Served chilled.

Makes 8 servings.

Joyce (waiting for the rains in So. Ca.) Formatted by Elaine Radis BGMB90B; MARCH '93

Posted to EAT-L Digest 28 Sep 96 Date: Sun, 29 Sep 1996 14:32:06 -0500 From: LD Goss <ldgoss@...>

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