Whipped Chocolate Mousse
 
6 oz.  semisweet chocolate; melted
1/8 cup  unsalted butter; cut up softened
3   egg yolks
3 Tbsp  sugar
1/3 cup  raspberry or other liqueur
1-1/2 cup  heavy cream
1 Tbsp  dark rum
  unsweetened whipped cream or creme fraiche; optional
  whole raspberries; optional
  fresh mint leaves; optional
 
beat the butter, bit by bit into hot chocolate until melted and set aside. 
the mixture will be quite thick. in a bowl that will sit on a pan of 
simmering water without falling in, beat the egg yolks, then the sugar and 
the liqueur with a whisk. set pan over water, and cook, whisking 
constantly, until the mixture thickens and increases in volume. remove 
from heat and pour into a bowl. beat at high speed until completely 
cooled and very thick. stir about a third into the cooled chocolate; stir 
and fold in the remainder. beat cream and rum on high speed until soft 
peaks form. stir about a quarter into the chocolate mixture; then fold in 
the remainder. refrigerate until set, about 2 hours. yield: 10 servings 
note: recipe can be doubled. variation: for a marbled appearance, once the 
mousse and cream have been folded together, partially fold in an 
additional 1/3 cup lightly whipped cream and swirl. 
 
-- 
(ID: 11579) Mirror: rec.food.recipes: Fri, Jul 25, 2003


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