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Name: Mousse au Chocolat (Chocolate Mousse)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: ¼ pound semisweet chocolate broken into chunks; 4 eggs, separated; 4 tablespoons margarine softened; 4 teaspoons water; ½ cup sugar; 6 strips orange peel

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INGREDIENTS

¼ pound semisweet chocolate ; broken into chunks
4 eggs, separated
4 tablespoons margarine softened
4 teaspoons water
½ cup sugar
6 strips orange peel

Servings

INSTRUCTIONS

1. Melt chocolate in the top of a double boiler over barely simmering water.

2. In small bowl of electric mixer, beat egg yolks until thick and lemon-colored (about 10 minutes).

3. Add margarine a tablespoon at a time to chocolate, beating until mixture is smooth.

4. Add the beaten egg yolks and cook, beating constantly, until the mixture has thickened and is smooth,

about 5 minutes. (Do not let mixture come to a boil.)

5. Remove pan from the heat. Set top portion of double boiler aside, and cool chocolate mixture to room temperature, about 30 minutes.

6. In a heavy saucepan or double boiler, stir together egg whites, water, and sugar.

7. Cook egg whites over low heat, beating with a portable mixer until the whites stand in soft peaks.

8. Gently fold chocolate mixture into egg whites, folding until no streaks of white are visible.

9. Pour mousse into a pretty bowl or individual serving dishes and refrigerate until set, at least four hours.

10. Garnish mousse with strips of orange peel.

NOTES

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Mousse au Chocolat (Chocolate Mousse)

¼ pound semisweet chocolate broken into chunks
4 eggs, separated
4 tablespoons margarine softened
4 teaspoons water
 ½ cup sugar
6 strips orange peel

1. Melt chocolate in the top of a double boiler over barely simmering water.
2. In small bowl of electric mixer, beat egg yolks until thick and lemon-colored (about 10 minutes).
3. Add margarine a tablespoon at a time to chocolate, beating until mixture is smooth.
4. Add the beaten egg yolks and cook, beating constantly, until the mixture has thickened and is smooth,
about 5 minutes. (Do not let mixture come to a boil.)
5. Remove pan from the heat. Set top portion of double boiler aside, and cool chocolate mixture to room temperature, about 30 minutes.
6. In a heavy saucepan or double boiler, stir together egg whites, water, and sugar.
7. Cook egg whites over low heat, beating with a portable mixer until the whites stand in soft peaks.
8. Gently fold chocolate mixture into egg whites, folding until no streaks of white are visible.
9. Pour mousse into a pretty bowl or individual serving dishes and refrigerate until set, at least four hours.
10. Garnish mousse with strips of orange peel.

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Nutrition

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Serving Size: 1 Serving (61g)
Recipe Makes: 6 Servings

Calories: 187
Calories from Fat: 166 (89%)

Amt Per Serving		% DV

	Total Fat 18.4g	25 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 8.5g
	Polyunsanturated Fat 5g
Cholesterol 141mg		43 %
Sodium 223mg		8 %
Potassium 60.7mg		2 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 1.3g
Protein 4.3g		6 %
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.

About Our Nutrition Facts

Calories per serving: 187

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