MOUSSE
TOPPING
CRUST (OPTIONAL
Melt chocolate in top of double boiler over warm, not boiling, water. Let
cool to lukewarm. Add whole eggs and egg yolks. Mix until well blended. Add
vanilla. Whip cream and powdered sugar until soft peaks form. Beat egg
whites until stiff. Stir in a little cream and egg whites into chocolate
mixture. Then fold in remaining cream and egg whites, making sure it is all
well blended. Refrigerate at least 8 hours. Serve in deep wine glasses or
champagne glasses. Whip cream and sugar for topping. Note: This chocolate
mousse may also be made in a 10 inch springform pan with a crust. Prepare a
crust of cookie crumbs, butter and sugar and line the bottom and side of
pan. Pour chocolate mixture into crust (may be frozen at this point). When
ready to use, thaw in the refrigerator overnight. If not frozen,
refrigerate for at least 8 hours. When ready to serve, top with sweetened
whipped cream. Yield: 12 to 14 servings.
GEORGEA MCKINLEY GREAVES
(MRS. THOMAS G.)
GREENVILLE, SC
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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