Chocolate mousse #05

Yield: 8 Servings

Measure Ingredient
4 \N Squares (1-oz) semisweet chocolate; cut into pieces
3 \N Eggs; separated
1 teaspoon Vanilla
¾ teaspoon Cream of tartar
⅓ cup Sugar (this amount was varied from 1/2 cup; too sweet)
1 cup Chilled whipping cream

From: jsez+@... (Jenina Simeon) Date: 9 Oct 1994 11:53:55 -0400 Taken from Betty Crocker's Cookbook: Heat chocolate in heavy 2-quart saucepan over low heat, stirring occasionally, until melted; remove from heat. Beat egg yolks slightly; stir yolks and vanilla into chocolate. Beat egg whites and cream of tartar in 2½ quart bowl until foamy. Beat in sugar, 1 tbsp at a time; continue beating until stiff and glossy. Stir about ¼ of the meringue into chocolate mixture. Fold into remaining meringue.

Beat whipping cream in chilled 1 ½-quart bowl until stiff. Fold into chocolate meringue. Spoon into dessert dishes. Refrigerate at least 2 hrs. but no longer than 48 hours.

Top each serving with Sweetened Whipped Cream and grated chocolate if desired. Refrigerate any remaining desserts immediately.

8 servings (about ½ cup each), 265 calories per serving.

Brandy Chocolate Mousse: Fold in 2 tbsps brandy with the whipped cream.



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