MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
       Title: Kit’s Chocolate Mousse
  Categories: Desserts, Chocolate
       Yield: 12 servings
 
      18 oz Semisweet chocolate
       6 ea Egg
       2 T  Creme de cacao
       2 c  Heavy cream; well chilled
       2 T  Confectioner’s sugar
       1 T  Vanilla extract
 
   1.  Melt the chocolate over hot water. Let it cool until only warm. 2.
    While the chocolate cools, whip the cream until it forms medium-stiff
   peaks. Do not overbeat or the mousse will lose some of its smooth,
   light texture. 3.  Separate 4 of the eggs and set the whites aside.
   Combine yolks with the 2 remaining whole eggs in the bowl of an
   electric mixer. Beat until eggs are thick and lemon colored, around 5
   minutes. While the yolks are beating, place the 4 egg whites in a
   clean copper or stainless steel bowl and whisk, preferably by hand,
   until the whites start to stiffen. Sprinkle on the confectioners'=7F
   sugar and beat until you have firm peaks. 4. Working quickly, add the
   cooled melted chocolate and a scoop of the whipped cream to the egg
   yolks. Stir until smooth, then add the remaining cream. When it is
   fully incorporated, add the liqueur and vanilla, then fold in the
   whites until just blended. 5. This mousse can be poured into small
   individual serving dishes or into 1 larger dessert dish. Chill at
   least 4 hours before serving. (Chilling it overnight intensifies the
   flavor.) The mousse may be frozen for up to 2 weeks. Remove from the
   freezer and let it sit in the refrigerator overnight before serving.
   VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies
   recipe, then fill it with the mousse. Chill for 4 hours, then pipe
   whipped cream on top.
 
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