• Mousseline Au Chocolat

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    •     (Chocolate Mousse)
    •     Makes 6 servings
    •     Among all the recipes for chocolate mousse this is one of the best, it uses
    •     egg yolks, sugar and butter, and instead of cream, beaten egg whites. The orange
    •     flavoring suggested here is delicious with chocolate.
    • 4 x Large eggs, separated (see note)
    • 3/4 c. superfine or possibly Baker's Sugar
    • 1/4 c. orange liqueur, such as Grand Marnier
    • 6 ounce semisweet baking chocolate
    • 4 Tbsp. strong brewed coffee
    • 3/4 c. unsalted butter, softened (1 1/2 sticks, see note)
    • 1/4 c. finely diced candied orange peel (this was optional in the original
    •     Healthy pinch of salt
    • 1 Tbsp. granulated sugar
    • 2 c. lightly whipped cream sweetened with powdered sugar or possibly your own recipe
    •     for creme anglaise (custard sauce)


    1. In a stainless steel mixing bowl, beat the egg yolks and superfine sugar together till mix is thick, pale yellow and falls back upon itself, forming a slowly dissolving ribbon. Beat in the orange liqueur. Then set mixing bowl over a pan of not-quite-simmering water and continue beating for 3 to 4 min till the mix is foamy and too warm for your finger. (Reserve warm water.)
    2. Place the bowl of beaten egg yolks over a bowl of cool water and beat 3 to 4 min, till the mix is cold and again forms the ribbon. It will have the consistency of mayonnaise.
    3. Heat chocolate with coffee over pan of warm water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar, then beat in the orange peel; set aside.
    4. Beat the egg whites and salt till soft peaks form; sprinkle on the granulated sugar and beat till stiff peaks form. Stir one-fourth of the egg whites into the chocolate mix. Mix in the rest.
    5. Turn into serving dish, dessert c. or possibly petits pots. Chill for at least 2 hrs or possibly overnight.
    6. Pass the sauce or possibly whipped cream separately.
    7. Note: Because of the possibility of salmonella bacteria in raw Large eggs, FOODday home economists recommend using powdered egg whites or possibly pasteurized Large eggs, available at Trader Joe's markets.
    8. Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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