Chocolate mousse #03
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Chocolate mousse #03
  Chocolate    Mousse    Dessert  
Last updated 6/12/2012 1:15:42 AM. Recipe ID 45214. Report a problem with this recipe.
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      Title: Chocolate mousse #03
 Categories: Dessert
      Yield: 12 Servings
 
MMMMM---------------------------MOUSSE--------------------------------
     20 oz Semi-sweet chocolate
      3    Eggs
      5    Egg yolks
      1 ts Vanilla
  2 1/2 c  Whipping cream
      8 tb Powdered sugar
      5    Egg whites

MMMMM--------------------------TOPPING-------------------------------
      2 c  Whipping cream; whipped
      6 tb Powdered sugar

MMMMM----------------------CRUST (OPTIONAL---------------------------
  1 1/2    Box chocolate wafer cookies;
           -crumbled
    3/4    -(up to)
      1 c  Butter; melted
      1 tb Sugar
 
  Melt chocolate in top of double boiler over warm, not boiling, water.
  Let cool to lukewarm. Add whole eggs and egg yolks. Mix until well
  blended. Add vanilla. Whip cream and powdered sugar until soft peaks
  form. Beat egg whites until stiff. Stir in a little cream and egg
  whites into chocolate mixture. Then fold in remaining cream and egg
  whites, making sure it is all well blended. Refrigerate at least 8
  hours. Serve in deep wine glasses or champagne glasses. Whip cream
  and sugar for topping. Note: This chocolate mousse may also be made
  in a 10 inch springform pan with a crust. Prepare a crust of cookie
  crumbs, butter and sugar and line the bottom and side of pan. Pour
  chocolate mixture into crust (may be frozen at this point). When
  ready to use, thaw in the refrigerator overnight. If not frozen,
  refrigerate for at least 8 hours. When ready to serve, top with
  sweetened whipped cream.  Yield: 12 to 14 servings.
  
  GEORGEA MCKINLEY GREAVES
  
  (MRS. THOMAS G.)
  
  GREENVILLE, SC
  
  From , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,




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Recipe ID 45214 (Apr 03, 2005)

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