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Name: Elegant Chocolate Mousse
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ds Salt; 1/4 c Water; 4 Squares semi-sweet chocolate; 4 Egg yolks; 4 Egg whites; 1/2 c Superfine sugar

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INGREDIENTS

1 ds Salt
1/4 c Water
4 Squares semi-sweet chocolate
4 Egg yolks
4 Egg whites
1/2 c Superfine sugar

Servings

INSTRUCTIONS

1. Combine chocolate and water in top of a double boiler and set it over hot, not boiling, water until chocolate melts. Stir it occasionally. with wire wisk. Remove and set it aside to cool, stirring once in a while. 2. Beat the egg yolks in a large bowl. Beat in the sugar gradually. 3. Continue to beat until the mixture is pale yellow and the consistency of cream sauce. When the beater is lifted out, the mixture will fall in a ribbon. 4. Now add the cooled, melted chocolate and beat it in until it is well blended. 5. Put the egg whites into a second large bowl. With clean beaters, beat them at medium speed until they are foamy. Add salt, then beat until stiff peaks form. 6. To soften the chocolate mixture stir about a cup of the beaten egg whites into it. The rest of the egg whites is folded into the chocolate mixture. To fold: using a rubber spatula, cut down one side of the mixture, come across the bottom, up the other side, and across the top bringing some of the mixture up from the bottom. Give the bowl a quarter turn, repeat folding motion. Continue until chocolate and egg whites are combined. 7. The mousse is poured into a serving dish or bowl or it can be put into individual cups. Cover and chill several hours or overnight. Posted to Bakery-Shoppe Digest by travelers4now@juno.com (Gary & Doris McCoy) on Apr 08, 1998

NOTES

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Elegant Chocolate Mousse

1 ds Salt 
1/4 c Water 
4  Squares semi-sweet chocolate 
4  Egg yolks 
4  Egg whites 
1/2 c Superfine sugar

1. Combine chocolate and water in top of a double boiler and set it over  hot, not boiling, water until chocolate melts. Stir it occasionally. with  wire wisk. Remove and set it aside to cool, stirring once in a while.    2. Beat the egg yolks in a large bowl. Beat in the sugar gradually.    3. Continue to beat until the mixture is pale yellow and the consistency of  cream sauce. When the beater is lifted out, the mixture will fall in a  ribbon.    4. Now add the cooled, melted chocolate and beat it in until it is well  blended.    5. Put the egg whites into a second large bowl. With clean beaters, beat  them at medium speed until they are foamy. Add salt, then beat until stiff  peaks form.    6. To soften the chocolate mixture stir about a cup of the beaten egg  whites into it. The rest of the egg whites is folded into the chocolate  mixture. To fold: using a rubber spatula, cut down one side of the mixture,  come across the bottom, up the other side, and across the top bringing some  of the mixture up from the bottom. Give the bowl a quarter turn, repeat  folding motion. Continue until chocolate and egg whites are combined.    7. The mousse is poured into a serving dish or bowl or it can be put into  individual cups. Cover and chill several hours or overnight.    Posted to Bakery-Shoppe Digest by travelers4now@juno.com (Gary & Doris  McCoy) on Apr 08, 1998

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Nutrition

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Serving Size: 1 Serving (1423g)
Recipe Makes: 1 Servings

Calories: 2326
Calories from Fat: 1312 (56%)

Amt Per Serving		% DV

	Total Fat 145.8g	194 %
	Saturated Fat 52g	260 %
	Monounsaturated Fat 63.9g
	Polyunsanturated Fat 22.9g
Cholesterol 6713mg		2066 %
Sodium 1577.6mg		54 %
Potassium 1895.4mg		50 %
Total Carbohydrate 82.1g		24 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 81.9g
Protein 172.7g		247 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2326

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