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Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Simple and elegant Chocolate Mousse
Summary: original subject was OVO-LACTO:  Simple/elegant chocolate mousse
Keywords: recipe ovo-lacto
Message-ID: <1990Nov08.212431.8349@mthvax.cs.miami.edu>
Date: 7 Nov 90 19:56:37 GMT
Followup-To: rec.food.veg
Organization: n/a
Lines: 34
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

This is undoubtedly the easiest and most consistently successful
mousse recipe I've yet run across.  Notably it avoids the use of
a double boiler to melt chocolate (traumatic for the inexperienced)!
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	6oz chocolate chips (or bittersweet chocolate broken into
		pieces.  The taste of the mousse is directly
		proportional to the quality of the chocolate used.)
	1 egg
	1 tsp vanilla
	2 tsp rum, Grand Marnier, cognac or other liqueur (measure
		carefully else the mousse will be runny at the bottom)
	4 tsp sugar
	Pinch salt

	3/4 cup milk, blanched

Place all ingredients except the milk into a blender and blend just
enough to mix.

Heat the milk until just about boiling to blanch (microwave until it
just starts to bubble and a film forms on top), pour it into the
blender and blend at high speed for one minute.

Pour into four cups (fluted champagne glasses work nicely) and chill 
at least one hour.

=====================================================================
Note:  it took longer to type the recipe than it takes to prepare it!

	(adapted without permission from the Dallas Times Herald
	  "Three-minute mousse wonderfully easy" Wed, 15-May-85)
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Douglas Tucker			dhtucker@digi.lonestar.org