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From: minow@decvax.UUCP (Martin Minow)
Newsgroups: net.cooks
Subject: Re: Chocolate Mousse in 5 minutes -- yecch
Message-ID: <73@decvax.UUCP>
Date: Wed, 24-Apr-85 18:20:48 EST
Article-I.D.: decvax.73
Posted: Wed Apr 24 18:20:48 1985
Date-Received: Sat, 27-Apr-85 01:13:24 EST
References: <85@cadtec.UUCP>
Lines: 37

"... to go overboard, top with fresh strawberries."

To go overboard, try including some chocolate.  If you're willing to put
an additional 10 minutes into the process, and like chocolate, pick up a
copy of "Lenotre's Desserts and Pastries" (published by Barrons) and us
good-quality ingredients.  Lenotre is a professional French baker and
the recipes are extremely good.

For approximately 2 cups (300 g) mousse (serves 6):

4 1/2 oz. (125 g) semi-sweet chocolate.
1/3 cup (75 g) unsweetened butter, broken into pieces.
2 egg yolks
3 egg whites == 1/2 cup (90 g)
1 1/2 tgsp (20 g) granulated sugar.

Use a good quality chocolate such as Lindt.  Hershey and Bakers
are not good enough for this recipe.

Melt the chocolate over hot water or in a double-boiler.  Remove
from heat and add the butter, stirring it in with a wooden spoon.
Allow the mixture to cool completely -- it should be the consistency
of a very thick cream -- then stir in the egg yolks one by one.

Beat the egg whites until very stiff, halfway through, add the sugar.
Fold the chocolate mixture into the egg whites with a spatula,
making sure the two elements are perfectly blended together.  This
takes a bit of practice.  Fortunately, you can eat the failures.

Decorate with chocolate shavings.  Serve very cold.

Lenotre uses this mousse in a number of wonderful desserts.

Instead of worrying about calories, serve very small portions.

Martin Minow
decvax!minow