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Chocolate Angel Mousse with Light Vanilla Sauce Recipe

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This recipe for Chocolate Angel Mousse with Light Vanilla Sauce, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, July 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
MOUSSE
1/4 cup water
8 ounces semi-sweet chocolate chips
4 egg yolks, beaten
1/2 cup butter, at room temperature, cut into 8 pieces
4 egg whites
2 tablespoons sugar
2 teaspoons vanilla or 1 tablespoon rum
LIGHT SAUCE
2 eggs
1/2 cup sugar
1 teaspoon cornstarch
1 cup half and half or light cream
1 teaspoon vanilla or 1 teaspoon rum

Directions:
Directions:
MOUSSE
In a saucepan, over VERY LOW heat, stir together water and chocolate, until chocolate is melted. Slowly stir in the egg yolks until blended. Add 1 piece of butter at a time, stirring until blended. Chocolate will become shiny and satiny. Remove from heat and allow to cool for 5 minutes.
Beat whites until foamy. Slowly add the sugar and continue beating until whites are stiff. On low speed, beat in chocolate and vanilla until blended. Place mousse into a footed glass server and refrigerate until firm. Cover dish with saran wrap. To serve, place a little Light Vanilla Sauce on a dessert plate and a scoop of mousse on top.
VANILLA SAUCE
Beat together eggs, cornstarch and sugar until mixture is light and fluffy, at least 5 minutes. Meanwhile, in a saucepan, bring cream to a boil. Slowly beat cream into egg mixture. Return this to the sauce pan and cook, over LOW heat, stirring all the while, until sauce coats a spoon.(This takes some time.) Do not allow the mixture to boil or the sauce will curdle. Remove from heat. Stir in vanilla. Place sauce in a jar with a tight-fitting lid, and refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is one of my favorite desserts.

 

 

 

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