Name: Chocolate Mousse #04
Ingredients: 7/16 lb Semi-sweet chocolate; 1/2 c Water; 5 Eggs (seperated); 1 ts Instant coffee (if desired); Vanila flavoring (extract or powder); 2 tb Confectioners' sugar

The bottom line is that we are all hardwired to reject the complete and freely given righteousness of God in a desire to establish our own righteousness (Rom. 10:3). Like Adam and Eve, we search frantically for fig leaves to cover our spiritual nakedness. We think we need to do stuff or rest on our past spiritual achievements to receive God’s love. Deceived by our pride and our feelings, we rob glory from Jesus Christ and seek to find a false sense of peace in our own adequacy.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs		Dessert	4	Servings

INGREDIENTS

7/16	lb	Semi-sweet chocolate
1/2	c	Water
5		Eggs (seperated)
1	ts	Instant coffee (if desired)
		Vanila flavoring (extract or powder)
2	tb	Confectioners' sugar

INSTRUCTIONS

From: louray@seas.gwu.edu (Another time's forgotten space... (mickey))
Date: 8 Oct 1993 21:58:53 GMT
We used to make this recipe a lot when we were in greece.  It's the best
chocolate mousse I've tried. I dunno exactly who created it first: it's a
hand-me-down (the words are broken, perhaps they're better left unsung...)
Melt the chocolate in a pan, over low heat, with a few tbspns of water.
Beat the egg yolks and add them to the chocolate with the instant coffee.
Beat the egg whites with the conf. sugar until thick, and then beat a few
minutes more.  Add the beaten egg whites to the melted chocolate and
*slowly* mix it in.
After that, we usually place it in small, glass, personal-size bowls, and
refrigerate until it gets thick.  You could also put it in one large one,
or, for a formal occasion, champagne glasses.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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