Bitter Chocolate Mousse
 
8 oz.  semisweet chocolate, chopped
4 Tbsp  water
2 Tbsp  orange liqueur or brandy
2 Tbsp  unsalted butter, cut into small pieces
4   eggs, separated
6 Tbsp  heavy cream
1/4 tsp  cream of tartar
  creme fraiche or sour cream and
  chocolate curls, to decorate
 
place the chocolate and water in a heavy saucepan. melt over low 
heat, stirring until smooth. remove the pan from the heat and whisk in 
the liqueur and butter. 
with an electric mixer, beat the egg yolks for 2-3 minutes until 
thick and creamy, then slowly beat into the melted chocolate until well 
blended. set aside. 
whip the cream until soft peaks form and stir a spoonful into the 
chocolate mixture to lighten it. fold in the remaining cream. 
in a clean grease free bowl, using an electric mixer, beat the egg 
whites slowly until frothy. add the cream of tartar, increase the 
speed and continue beating until they form soft peaks. gradually 
sprinkle over the sugar and continue beating until the whites are 
stiff and glossy. 
using a rubber spatula or large metal spoon, stir a quarter of the 
egg whites into the chocolate mixture, then gently fold in the remaining 
whites, cutting down to the bottom along the sides and up to the top 
in a semicircular motion until they are just combined. ( don't worry 
about a few white streaks.) gently spoon into an 8 cup dish or into eight 
individual dishes. chill for at least 2 hours until set and chilled. 
spoon a little creme fraiche or sour cream over the mousse and 
decorate with chocolate curls. 
 
 
-- 
(ID: 7576) Mirror: rec.food.recipes: Tue, May 25, 2004


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