"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for CHOCOLATE MOUSSE, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, October 18, 2008


1 1/3 c. semi-sweet chocolate
1/3 c. black coffee (liquid, not granules)
1 T. butter
2 T. Triple Sec
4 eggs, separated

2 1/2 inch foil baking cups (10)
8 to 10 oz. bittersweet or semisweet chocolate

Whipped cream
Boysenberry syrup
Fresh raspberries

Melt the chocolate in a double boiler. Add coffee, remove from heat and add butter and Triple Sec. Separate the eggs. Add the yolks one at a time to the chocolate mixture. Whip the egg whites until stiff and fold into chocolate mixture. Refrigerate. Mixture will become thick.

To Make Chocolate Cups:
Line a baking sheet with aluminum foil or wax paper, and place 10 standard size foil baking cups on top. Use 8 oz. bittersweet chocolate, which is thinner when melted, for 10 cups. For semisweet chocolate, which is thicker when melted, use 10 ozs. for 10 cups. Chop the chocolate finely, or use good-quality chips.

Place chopped chocolate in small heatproof bowl. Place bowl over simmering water on low heat (water should not touch bottom of bowl); stir often until melted and smooth. Remove bowl from simmering water.

Place a well-rounded tablespoonful of melted chocolate in the bottom of one foil cup. With back of teaspoon, force chocolate up sides of cup, all the way to the top but not over the edge. Most of the chocolate should be on the sides; avoid getting too thick a layer on the bottom. When one cup is done, move on to the next, placing the completed cup on the lined baking sheet. When cups are finished, chill until chocolate is set, at least 20 to 30 minutes.

When chocolate is set, remove cups, still on baking sheet from refrigerator. Working quickly but gently, carefully peel the foil from each cup. Don't hold the chocolate cup any longer than necessary. Place in a single layer in an airtight container, and store in refrigerator till needed.

To Serve:
Place chocolate cups on dessert plates and spoon chocolate mousse into each. Top with a dollop of whipping cream and garnish with boysenberry syrup drizzle. A second serving option is to spoon boysenberry syrup in the bottom of a chocolate cup. Fill with mousse and finish with a fresh raspberry on the top.




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