recipes@decwrl.UUCP (01/02/87)
MOUSSE-CHOC-3(D) USENET Cookbook MOUSSE-CHOC-3(D)
HIPPO POT DE MOUSSE
MOUSSE-CHOC-3 - Extremely quick and easy chocolate mousse
This is an adaptation of a very easy chocolate mousse recipe
from Sandra Boynton's hilarious book, Chocolate, the Consum-
ing Passion. It requires none of the laborious preparation
that most French mousse recipes call for, and really optim-
izes the effort needed to consume the chocolate, which is,
after all, what this is all about.
INGREDIENTS (Serves one to six people)
4 oz semisweet chocolate
2 oz bittersweet chocolate
2 cups heavy cream, well chilled. Whipping cream will do
nicely.
1 tsp almond extract (optional)
PROCEDURE
(1) Melt the chocolate together in the top of a double
boiler. Be careful to do this slowly, so as not
to burn the chocolate, and to keep all moisture
away from the pot. Let the chocolate cool for
five minutes.
(2) While the chocolate cools, whip the cream and
almond extract together until very stiff.
(3) Gently fold the cooled chocolate into the whipped
cream. There will be many flecks of chocolate in
the mixture.
(4) If you're not going to eat it all yourself, spoon
into six large wine glasses. Chill one hour.
NOTES
If you're careful, you can also melt the chocolate in a
microwave oven, in its wrapper. If you try this, be espe-
cially mindful of the semisweet chocolate, as the sugar
therein caramelizes very quickly, leading to an awful mess
(and ruined chocolate).
RATING
Difficulty: easy to moderate. Time: 20 minutes preparation,
1 hour chilling. Precision: measure the ingredients.
CONTRIBUTOR
Chris Kent
Digital Equipment Corp., Western Research Lab, Palo Alto, Calif., USA
kent@decwrl.dec.com decwrl!kent