INGREDIENTS

INSTRUCTIONS

French Provincial Cooking [I used this to doctor a chocolate cake that
dried out because it had been sitting in the fridge for several days.
I crumbled the cake and mixed it with the mousse and put them in
individual containers.]  E. David writes: Nearly everyone knows and
appreciates the old and  reliable formula for a chocolate mousse-4
yolks beaten into 4 oz. of  melted bitter chocolate, and the 4 whipped
whites folded in.  Here is  a slightly different version, its faint
orange flavor giving it  originality.  Break 4 oz of good quality
bitter chocolate into squares and put in a  fireproof dish in a low
oven. When the chocolate is soft, after a few  minutes, take it from
the oven, stir in 4 well-beaten yolks, then 1  oz. of softened butter,
then the juice of 1 orange.  Use a Seville  orange when in season; its
aromatic flavor comes through better than  that of the sweet orange.
Beat the 4 egg whites as for a souffle and fold them into the
chocolate mixture. Pour into little pots, glasses, or coffee-cups.
This quantity will fill 6. Put in the refrigerator or a cool larder
until ready to serve.  Should you have some orange liqueur such as
Grand Marnier or Curaao,  add a spoonful in place of the same amount of
orange juice.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 1068
Calories From Fat: 636
Total Fat: 75g
Cholesterol: 781.4mg
Sodium: 270.1mg
Potassium: 468.9mg
Carbohydrates: 84.2g
Fiber: 6.9g
Sugar: 8.6g
Protein: 30.7g