We just made ourselves hungry in chat talking about chocolate mousse.
JL makes a tort found here http://tinyurl.com/26wdnlr or
<http://groups.google.com/group/rec.food.cooking/browse_thread/thread/60a58fa747ae881a/ea2ebd2fd1529d93?hl=en&q=jpstifel+eggs+butter+chco late#ea2ebd2fd1529d93>

Chris is looking for hers to post and here is mine. The original
recipe was on a recipe card and rather cryptic so I hope it makes
sense.

Chocolate Mousse

1 – 6 oz package semi sweet chocolate bits
6 egg yolks, slightly beaten
2T cognac
6 egg whites, whipped to soft peaks
dash salt


Melt chocolate over hot water, add yolks, cognac and salt. Blend
well.

Pour chocolate mixture into a large bowl, lighten with some of the
whipped whites then fold in the rest. Chill until ready to serve.

Cognac is optional. Use Grand Marnier, a teaspoon of vanilla, or
nothing.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> Chocolate Mousse
>
> 1 - 6 oz package semi sweet chocolate bits
> 6 egg yolks, slightly beaten
> 2T cognac
> 6 egg whites, whipped to soft peaks
> dash salt
>
>
> Melt chocolate over hot water, add yolks, cognac and salt. Blend
> well.
>
> Pour chocolate mixture into a large bowl, lighten with some of the
> whipped whites then fold in the rest. Chill until ready to serve.
>
> Cognac is optional. Use Grand Marnier, a teaspoon of vanilla, or
> nothing.

Is that the recipe for one serving? :-)

The recipe I use for chocolate mousse is somewhat like that, but it contains
whipped cream as well, and it uses couverture chocolate rather than
chocolate chips.

Bob

On Fri, 09 Jul 2010 22:43:29 -0700, sf > wrote:

>
>We just made ourselves hungry in chat talking about chocolate mousse.
>JL makes a tort found here http://tinyurl.com/26wdnlr or
><http://groups.google.com/group/rec.food.cooking/browse_thread/thread/60a58fa747ae881a/ea2ebd2fd1529d93?hl=en&q=jpstifel+eggs+butter+chco late#ea2ebd2fd1529d93>
>
>Chris is looking for hers to post and here is mine. The original
>recipe was on a recipe card and rather cryptic so I hope it makes
>sense.
>
>Chocolate Mousse

<snip>

The g/f and I keep it pretty simple:

100g Lindt 85% dark chocolate
2tbs butter
1 cup cream
1 egg - separated
1 tsp vanilla
1.5 tsp Kahlua or Baileys or whatever

Whip cream and beat egg white
Melt choc and butter, allow to cool until just warm
Stir in yolk
Fold chocolate, cream and egg whites together, then chill in fridge.

On Jul 10, 12:43*am, sf > wrote:
> We just made ourselves hungry in chat talking about chocolate mousse.
> JL makes a tort found herehttp://tinyurl.com/26wdnlror
> <http://groups.google.com/group/rec.food.cooking/browse_thread/thread/...>
>
> Chris is looking for hers to post and here is mine. *The original
> recipe was on a recipe card and rather cryptic so I hope it makes
> sense.
>
> Chocolate Mousse
>
> 1 – 6 oz package semi sweet chocolate bits
> 6 egg yolks, slightly beaten
> 2T cognac
> 6 egg whites, whipped to soft peaks
> dash salt
>
> Melt chocolate over hot water, add yolks, cognac and salt. *Blend
> well. *
>
> Pour chocolate mixture into a large bowl, lighten with some of the
> whipped whites then fold in the rest. *Chill until ready to serve.
>
> Cognac is optional. *Use Grand Marnier, a teaspoon of vanilla, or
> nothing.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

My favorite is Chocolate Cream Cheese Mousse from that "all sugar,
cream, etc." recipe book, which unfortunately I don't have with me.
It has the cream cheese mixture, plus whipped cream, plus folded-in
egg whites. I think it uses unsweetened chocolate, but I can't
remember for sure.


N.

N.