Ingredients
CHOCOLATE MOUSSE
6 oz semisweet chocolate chips --
1 or chunks
5 tbsp boiling water
4 eggs -- separated
2 tbsp dark rum -- (or coffee or
1 liquer
GRAHAM CRACKER CRUST
15 graham crackers
1 tbsp sugar
1/2 tsp cinnamon
1/4 cup butter -- melted
Directions
Put the chocolate in a blender on high for 6 seconds (or so). Scrape
the sides of the blender with a knife. Add the water and blend on
high for 10 seconds. Then add the yolks and liquer/coffee and blend
until smooth.
Meanwhile, beat the egg ehites to stiffness.
Fold the chocolate into the egg whites. Pour mousse into cups or
into the graham crakcer crust. It makes about 4-6 servings.
Break the crackers into a blender and blend into crumbs. Place the
crumbs into a bowl. Stir in the sugar, cinnamon and add the butter
and mix. Press into a pie plate and chill before adding filling.
I cheated and bought a Keebler shell. I brushed it with egg white and
baked it at 350 for 5 minutes. I guess you could do that with this
crust, never tried.
Your standard toll-house chocolate works fine for the mousse but the
Ghirardelli chocolate made my knees weak! I also used anisette
instead of rum.
You should have seen my kitchen! Flour and chocolate EVERYWHERE! At
least I got to lick the bowl
Recipe By : Jessica Chaiken <11JCHAIKEN@GALLUA. GALLAUDET. EDU>
Servings: 1 servings
Chocolate Mousse Dessert Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Food historians have proved the existance of recipes back into ancient history, certainly as far as ancient Egypt, and possibly even further than that. Having said that, sadly, these early recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to academics are a few stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As our culinary historical trip moves on a few more years we have a couple of cookery books which date from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian food that we all know today, but instead accounts of the types of food eaten by the rich and powerful of the period. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab countries, such as parsley and basil. These new foods and spices prompted a surge in recipe publications, most of which are kept safe in private cookery archives. Over the following few hundred years, the rich families of the West competed to lay on the most exotic meals, and as a consequence, cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, trying out, and recording recipes to help cooks of their time. Like it or not, the introduction of television brings us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chocolate Mousse Dessert recipe.
