Whipped cream for topping (optional; very optional)
INSTRUCTIONS
SERVES 12 "The world doesn't need more mousse. We need more elephants!"
~-PATTY SMITH, WIFE OF THE AUTHOR
The above remark clearly states the background of this dessert. My wife
loves elephants and so, while demonstrating this dish at a chocolate
festival at Marshall Field's, Chicago, I decided to name the dish after her
favorite pet. Yes, she has always wanted a pet elephant.
This is expensive, very rich, terribly fattening, and it is not good for
you. It is also disgustingly delicious. It has all the right attributes for
the serious chocolate lover.
Separate the eggs. Beat the yolks with the vanilla and butter. When
thoroughly blended add the almond liqueur. Melt the chocolate in a double
boiler and then allow to cool a bit. Beat the egg whites and sugar until
stiff. Blend the chocolate with the butter/yolk mixture, adding the
chocolate to the yolks a little at a time. Finally, gently fold the
chocolate mixture into the egg whites.
This may be put in small glasses and chilled. Serve with whipped cream
on top if you want to go the whole route.
This will keep covered in the refrigerator for a couple of days. It is
best the first day.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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