Title: Chocolate mousse #05
 Categories: Dessert
      Yield: 8 Servings
 
      4    Squares (1-oz) semisweet
           -chocolate; cut into pieces
      3    Eggs; separated
      1 ts Vanilla
    3/4 ts Cream of tartar
    1/3 c  Sugar (this amount was
           -varied from 1/2 cup; too
           -sweet)
      1 c  Chilled whipping cream
 
  From: jsez+@andrew.cmu.edu (Jenina Simeon)
  
  Date: 9 Oct 1994 11:53:55 -0400
  
  Taken from Betty Crocker's Cookbook:
  
  Heat chocolate in heavy 2-quart saucepan over low heat, stirring
  occasionally, until melted; remove from heat.  Beat egg yolks
  slightly; stir yolks and vanilla into chocolate. Beat egg whites and
  cream of tartar in 2 1/2 quart bowl until foamy. Beat in sugar, 1
  tbsp at a time; continue beating until stiff and glossy. Stir about
  1/4 of the meringue into chocolate mixture. Fold into remaining
  meringue.
  
  Beat whipping cream in chilled 1 1/2-quart bowl until stiff.  Fold
  into chocolate meringue.  Spoon into dessert dishes.  Refrigerate at
  least 2 hrs. but no longer than 48 hours.
  
  Top each serving with Sweetened Whipped Cream and grated chocolate if
  desired.  Refrigerate any remaining desserts immediately.
  
  8 servings (about 1/2 cup each), 265 calories per serving.
  
  Brandy Chocolate Mousse:  Fold in 2 tbsps brandy with the whipped
  cream.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /DESSERTS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe