Chocolate mousse #05
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Squares (1-oz) semisweet chocolate; cut into pieces | |
| 3 | 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 |
Directions
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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