Yield: 6 servings
|2 \N||Squares (1 oz eaach) semisweet chocolate, chopped coarsely|
|1 \N||Square (1 oz) unsweetened chocolate, chopped coarsely|
|3 tablespoons||Brandy, dark rum or strong coffee|
|⅔ cup||Heavy cream|
A light mousse; the blender method (recipe follows) makes a darker, denser mousse.
whipped cream for garnish (optional) In small heavy suacepan over low heat, melt chocolates with the brandy. Stir until smooth; set aside. In a small bowl, beat eggs, sugar and salt until fluffy. Add cream; beat until mixture mounds slightly. Beat in chocolate mixture until well blended. Spoon into serving bowl, 4 glasses or dessert dishes. Chill. Garnish with whipped cream.
Blender method: In blender whirl eggs, sugar and salt 45 seconds or until frothy. Add cream; blend 10 seconds. Add chocolate mixture; blend until smooth. Proceed as above.