Ingredients
1 cup semisweet chocolate chips
4 tbsp strong coffee
4 egg yolks
3/4 cup sugar
1/4 cup orange liqueur
1 1/2 sticks softened unsalted
1 butter (not margarine)
4 egg whites, room temperature
1 pinch salt
2 tbsp sugar
Directions
Combine chocolate and coffee in double boiler over almost-simmering
water. Stir till chocolate begins to melt, then go to next step. Beat
egg yolks while gradually adding sugar. Beat 2 or 3 minutes till
mixture is thick, pale, and forms a slowly dissolving ribbon when
beater is
lifted. Beat in the liqueur. Set mixing bowl in a pan of
almost-simmering
water. Beat at moderate speed till warm and foamy. Remove from heat
and beat till cool. Stir chocolate till smooth, gradually beat in
butter. Beat this mixture into the yolk mixture, set aside.
Beat egg whites slowly till they begin to foam, add salt. Increase
speed gradually to fast. Beat till soft peaks are formed. Sprinkle in
sugar and beat till stiff peaks are formed. Stir one fourth of the
egg whites into the chocolate. Scoop the rest on top and *delicately*
fold them in. Immediately turn the mousse into a serving bowl,
lightly oiled metal mold, or individual cups. Cover and chill
overnight. Serve with whipped cream if desired.
Recipe By :
From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt
Servings: 1 servings
Chocolate Mousse (2) Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is quite feasible to trace the history of recipes way back into the distant past, in fact as far back as the early Egyptians, and maybe further still. In practice though, sadly, these early cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
Moving on, there are some interesting books dating from the 14th Century - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the curry that we all know today, but rather accounts of the types of meals enjoyed by the upper classes of that time. By the advent of the 1900s, recipe books are greatly in demand due to better eduction, people having more leisure time and having more disposable income. |
We hope you enjoy this Chocolate Mousse (2) recipe.
