Chocolate Mousse Recipe posted by Maree 03-19-98
Chocolate Mousse
Source: Gabriel Gate and Angie Burns Gate, 1981, "French Cuisine for Australians"
ISBN# 0 959 4212 03
Servings: ~ 6 persons (depends on size of serving dish)
200g (just less than 7oz) sweet cooking chocolate (or a better grade if you so can afford)
6 eggs
1 teasp. instant coffee (omit if you wish)
1 tab. (20ml/ 4 teaspoons) rum (use brandy if you prefer/omit / use orange juice instead if you'd prefer)
1 teasp. sugar
pinch (small) salt
Break choc. into pieces and melt in a bowl with a tabs. (20ml/4 teaspn) water over a bain-marie (This shows the recipe's age. Can make careful use of microwave here if you wish. Note, I said "careful"). Regardless, whisk until smooth. Remove from heat.
Separate yolks from whites of eggs.
To melted chocolate, add 4 egg yolks, the coffee and rum (if using) and combine with whisk until smooth. (Remember you don't need the other 2 yolks).
Add pinch of salt to egg whites and beat with electric beater. When fairly firm, add sugar and continue beating until STIFF peaks form.
Using large metal spoon, gently incorporate a quarter off the egg whites into the chocolate mix. Then, carefully fold in the rest of the whites. (Don't be TOO vigorous or you'll lose air in beaten white / meringue mix).
Gently spoon into mousse pots/ small custard pots/ crème pots etc (or one large dish, if you prefer) and leave to set in refrigerator for several hours.