*  Exported from  MasterCook Mac  *
 
                           Mousse au Chocolat (2)
 
 Recipe By     : Sarah Flemming <hitech9@intelinet.net>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mousses
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      squares       semisweet chocolate
    2 1/2  tablespoons   water or black coffee
    1      tablespoon    butter
    1      tablespoon    rum or 1/2 tsp. vanilla extract
    3                    eggs
      1/2  cup           heavy cream (for garnish)
 
  Break the chocolate into pieces, put into a small saucepan with the
  water or black coffee and stir continuously over gentle heat until
  melted and thick and creamy (I use a double boiler to keep the
  chocolate mixture from scorching, nasty if that happens).  The
  chocolate should be quiet hot, but the sides of the pan must not
  become so hot that you cannot touch them.  Remove from heat and stir
  in the butter and flavoring.
  
  Separate the eggs, putting whites into a small bowl and dropping
  yolks, one at a time, into the chocolate mixture, stir well after each
  addition.
  
  Beat the whites until they hold a soft peak and fold very carefully
  into the chocolate.  When thoroughly mixed, pour into the pots and
  chill overnight.
  
  When ready to serve, whip the cream and spoon a portion on each pot.
 
 From: “The Grand Diplome Cooking Course”
 
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 NOTES : November 95