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Chocolate Mousse Recipe

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This recipe for Chocolate Mousse, by , is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arene Wagner
Added: Sunday, May 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (6 oz.) semi-sweet chocolate pieces
1/2 c. milk
2 tsp. unflavored gelatin
2 tbsp. cold water
2 eggs, separated
1/8 tsp. salt
1/8 tsp. cream of tartar
3 tbsp. granulated sugar
1 c. whipping cream
3 tbsp. light rum or brandy
1/2 c. chopped walnuts
Mocha Cream

Directions:
Directions:
Combine chocolate and milk in top of double boiler, and heat over hot water until chocolate melts. Meanwhile soften gelatin in cold water. Beat egg yolks lightly. When chocolate has melted, stir gelatin and egg yolks into it and cook three or four minutes, stirring constantly, until gelatin is melted and egg yolks cooked. Remove from heat and cool. When chocolate mixture has cooled to room temperature, beat egg whites with salt and cram of tartar until stiff. Gradually beat in sugar, continuing to beat to a stiff meringue. With same beater whip cream. Stir rum into chocolate mixture, then fold into meringue, cream and walnuts. Turn into six cup mold, and chill for several hours or overnight. Unmold and garnish with Mocha Cream.

Mocha Cream: Whip 1/2 c. heavy cream with 1 tsp. sugar and 1/2 tsp. instant coffee.

 

 

 

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