"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Aunt Harriet's Mousse Au Chocolate Recipe

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This recipe for Aunt Harriet's Mousse Au Chocolate, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tilly Mendez
Added: Sunday, March 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 package semi-sweet chocolate chips
3 eggs
1 tsp. vanilla

Directions:
Directions:
Melt chocolate over hot, NOT BOILING, water (I put it in top half of double boiler and over medium heat while I am beating the egg whites). Beat egg whites to moist, not dry, and very stiff. When you can stir the chocolate easily and feel no hard lumps in it, beat in the egg yolks and vanilla. Fold in the egg whites. Pour into glasses (I use champagne size - and champagnes are prettier) and chill.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I serve it as is, but my book says to serve with whipped cream flavored with rum or almond extract or to put a few chopped nuts on top.

 

 

 

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