dan gordon's chocolate mousse
serves 4 
 
7   extralarge fresh eggs
2 Tbsp  sugar
12 oz.  guittard semi-sweet chocolate chips or use the best
  available semi-sweet chocolate and break it up into small pieces
1/2 cup  espresso (or extra strong drip coffee) or 1/4 cup
  espresso and 1/4 cup grand marnier
1/2 tsp  vanilla extract
 
separate yolks and whites of eggs. place whites in large bowl of 
mixer and whisk at highest speed until stiff peaks form. add sugar 
and continue to whisk 15 seconds more or until sugar is dissolved 
into egg whites. 
melt chocolate chips together in top of double-boiler with coffee and 
vanilla until mixture is smooth and velvety. remove from 
double-boiler; let cool 5 minutes until mixture is lukewarm. while 
stirring, gradually add chocolate mixture to egg yolks. then take 1/2 
cup of egg whites and mix it into chocolate base. 
add chocolate base to remaining egg whites and gently fold together 
until no egg white lumps exist and chocolate is evenly mixed into egg 
whites. pour mixture into serving bowls and chill 8 hours or until 
mousse sets. 
serve with: gordon recommends his company's gordon biersch light 
beer. the crisp body and the fine bitterness will help to cleanse the 
palate. 
 
note: this recipe contains raw eggs, which some authorities recommend 
avoiding because of the possibility of salmonella contamination. 
pasteurized raw eggs are difficult to find in retail markets here. 
>from dan gordon, co-founder of gordon biersch brewing company in san jose 
 
 
 
 
 
(ID: 74106) Mirror: rec.food.recipes: Wed, Jun 1, 2005


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