*  Exported from  MasterCook  *
 
                            Hippo Pot De Mousse
 
 Recipe By     : Chris Kent Digital Equipment Corp., Western Research Lab, Pa
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  125      g             semisweet chocolate
   60      g             bittersweet chocolate
  500      ml            heavy cream -- well chilled. Whippi
    5      ml            almond extract (optional)
 
 1.  Melt the chocolate together in the top of a double boiler. Be careful to do
this slowly, so as not to burn the chocolate, and to keep all moisture away from
the pot. Let the chocolate cool for five minutes.
 
 2.  While the chocolate cools, whip the cream and almond extract together until
very stiff.
 
 3.  Gently fold the cooled chocolate into the whipped cream. There will be many
flecks of chocolate in the mixture.
 
 4.  If you're not going to eat it all yourself, spoon into six large wine
glasses. Chill one hour.
 
 Author’s Notes:
 	This is an adaptation of a very easy chocolate mousse recipe from Sandra
    Boynton’s hilarious book, It requires none of the laborious preparation that
    most French mousse recipes call for, and really optimizes the effort needed
    to consume the chocolate
 , which is, after all, what this is all about.
 
 	If you're careful, you can also melt the chocolate in a microwave oven,
    in its wrapper. If you try this, be especially mindful of the semisweet
    chocolate, as the sugar therein caramelizes very quickly, leading to an awful
    mess (and ruined chocolate).
 
 
 Difficulty    : easy to moderate.
 Precision     : measure the ingredients.
 
                    
 
 
 
 
 
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