* Exported from MasterCook Mac * Mousse au Chocolat (2) Recipe By : Sarah Flemming Serving Size : 1 Preparation Time :0:00 Categories : Mousses Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 squares semisweet chocolate 2 1/2 tablespoons water or black coffee 1 tablespoon butter 1 tablespoon rum or 1/2 tsp. vanilla extract 3 eggs 1/2 cup heavy cream (for garnish) Break the chocolate into pieces, put into a small saucepan with the water or black coffee and stir continuously over gentle heat until melted and thick and creamy (I use a double boiler to keep the chocolate mixture from scorching, nasty if that happens). The chocolate should be quiet hot, but the sides of the pan must not become so hot that you cannot touch them. Remove from heat and stir in the butter and flavoring. Separate the eggs, putting whites into a small bowl and dropping yolks, one at a time, into the chocolate mixture, stir well after each addition. Beat the whites until they hold a soft peak and fold very carefully into the chocolate. When thoroughly mixed, pour into the pots and chill overnight. When ready to serve, whip the cream and spoon a portion on each pot. From: "The Grand Diplome Cooking Course" - - - - - - - - - - - - - - - - - - NOTES : November 95