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 Chocolate Mousse

 

This is a very rich and decadent dessert...
 

1 lb 

 

German sweet cooking chocolate

 

10 large 

 

eggs, separated

 

2 Tbs 

 

Grand Marnier

 

1 Tbs 

 

instant coffee

 

½ cup 

 

boiling water

 

10 dashes 

 

cream of tartar

 

1 cup 

 

whipping cream

 

 

 

shaved chocolate curls

 

 

1

Melt chocolate in double boiler; cool.

2

Separate eggs while cold, then let yolks and whites come to room temperature. Beat yolks until thick and lemon colored. Add Grand Marnier.

3

Combine coffee and boiling water and add to yolk mixture. Add chocolate and blend until smooth.

4

In separate bowl, blend egg whites until frothy and add 10 dashes of cream of tartar. Continue beating until whites are very stiff. Fold carefully into the chocolate mixture and pour into an 8-cup greased mold. Refrigerate 24 hours.

5

When ready to serve, unmold- if desired, and garnish with whipped cream and shaved chocolate curls.

 

Servings: 10

 

 Cooking Tips

*Mousse may also be poured into individual serving dishes and then chilled.

 

 

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