Rose's mousse au chocolat
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Rose's mousse au chocolat
  Mousse    Pudding    Chocolate  
Last updated 6/12/2012 1:20:53 AM. Recipe ID 52821. Report a problem with this recipe.
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      Title: Rose's mousse au chocolat
 Categories: Pudding, Mousse, Chocolate
      Yield: 8 Servings
 
      3    Eggs; separated
  1 1/2 tb Water
      2 tb Cognac or Kahlua
      4 oz Good-quality bittersweet or
           -semi-sweet chocolate
      1 c  Whipping cream
  1 1/2 tb Superfine sugar (omit if
           -using semi-sweet chocolate)
 
  In a heavy saucepan over very low heat or a double-boiler over
  simmering water, melt chocolate. Reserve and allow to cool slightly.
  
  In a heavy saucepan over very low heat or a double-boiler over
  simmering water, whisk egg yolks and water until mixture begins to
  thicken. Whisk in cognac; continue to whisk until mixture has
  thickened to the consistency of Hollandaise sauce. Remove from heat
  and whisk in melted chocolate. Set aside.
  
  In a small bowl of an electric mixer, beat cream just until it holds
  soft peaks. If chocolate mixture has stiffened, heat gently over very
  low heat, whisking constantly, until slightly softened. Transfer
  mixture to a large bowl; whisk in 1/2 cup of the whipped cream. Fold
  in remaining whipped cream with a large whisk or spatula, then cut
  through with a spatula or curved fingers to eliminate large air
  bubbles. Set aside.
  
  Beat egg whites until they hold soft peaks. Beat in sugar (if used)
  just until mixture holds stiff peaks. Stir a small amount of the egg
  whites until chocolate mixture to lighten it; then fold in remaining
  egg whites. Spoon into a serving bowl or 8 small molds. Refrigerate
  at least 4 hours or until firm. Garnish just before serving with
  chocolate curls, if desired.
  
  Originally from Jane Butel's "Hotter than Hell: Hot & Spicy Dishes
  from Around the World."
  
  Busted and entered for you 




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Recipe ID 52821 (Apr 03, 2005)

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