MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Whipped Chocolate Mousse
Categories:
Yield: 10 Servings
6 oz Bitter- or semisweet
.. chocolate; melted
1/8 c Unsalted butter; cut up
.. softened
3 Egg yolks
3 tb Sugar
1/3 c Raspberry or other liqueur
1 1/2 c Heavy cream
1 tb Dark rum
Unsweetened whipped cream or
.. Creme fraiche; optional
Whole raspberries; optional
Fresh mint leaves; optional
Beat the butter, bit by bit into hot chocolate
until melted. The mixture will be quite thick. Set
aside.
In a bowl that will sit on a pan of simmering
water without falling in, beat the egg yolks, then
the sugar and the liqueur with a whisk. Set pan
over water, and cook, whisking constantly, until
the mixture thickens and increases in volume.
Remove from heat and pour into a bowl. Beat at
high speed until completely cooled and very thick.
Stir about a third into the cooled chocolate; stir
and fold in the remainder.
Beat cream and rum on high speed until soft peaks
form. Stir about a quarter into the chocolate
mixture; then fold in the remainder. Refrigerate
until set, about 2 hours.
Note: Recipe can be doubled.
Variation:
For a marbled appearance, once the mousse and
cream have been folded together, partially fold in
an additional 1/3 c lightly whipped cream and
swirl.
MMMMM