*  Exported from  MasterCook  *
 
                               Mocha Mousse2
 
 Recipe By     : Corwin John Joy <cj1l+@andrew.cmu.edu>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           powdered sugar
    3      tablespoons   rum
    3      tablespoons   grand marnier
    6      ounces        high quality milk chocolate (e.g. Lindt et
    2      teaspoons     powdered instant coffee (not freeze dried)
    1      cup           water
    2                    stiffly beaten egg whites
    2      cups          whipping cream
    1                    grated orange peel
                         optional: fresh strawberries
 
 Cut the milk chocolate into small pieces. Place chocolate, coffee and rum
 in a medium size heatproof bowl. Bring 1 inch of water to a simmer in a
 wide skillet. Turn the heat off and wait 30 seconds (milk choclate burns
 easily --- do not turn the heat back on unless you absolutely must). Set
 bowl of chocolate in pan of hot water. Stir chocolate mixture constantly
 until melted and smooth. Remove chocolate from heat and let cool until a
 small dab on your upper lib feels slightly cool, about 85 F.Whip egg whites until
stiff, but not dry, and fold half of them into the
 chocolate. In a second bowl, whip the 2 cups of cream until just before
 soft peaks form. Add 1/4 of powdered sugar and then gently fold *half* of
 the cream into the cooled milk chocolate mixture (when adding cream to egg
 whites be careful to always stir in the same direction to avoid breakage, a
 rough grainy appearence, if this should happen it can be fixed with an
 electric mixer). To the remaining half of the cream, add the gran marnier
 and grated orange peel; then fold the remaining egg whites into this
 mixture .
 
 That’s it! Now just layer the cholate and orange mousse mixtures in a wine
 glass, chill for at least two hours, and decorate with fresh stawberries
 before serving.
 
                    
 
 
 
 
 
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