Frozen Chocolate Mousse

INGREDIENTS

INSTRUCTIONS

Place a 9-inch springform pan or other stainless steel mold in the freezer.
Whip cream to a soft peak and refrigerate until needed.
Melt chocolate over hot water, remove from heat and work in butter; set
aside.
For meringue, combine egg whites and sugar in bowl of electric mixer, then
place over pan of simmering water. Whisk gently until egg whites are hot
and sugar is dissolved. Place on mixer with whip and whip until cooled and
increased in volume.
Quickly fold together chocolate mixture and meringue, then fold in whipped
cream.
Scrape mixture into prepared mold and cover tightly with plastic wrap.
Freeze overnight before serving.
To unmold, dip a small, thin knife in hot water and loosen dessert from
side of pan. Unbuckle side of springform and remove. Invert to a chilled
platter and lift off pan bottom. Dust very lightly with cocoa immediately
before serving. This is great with a rich chocolate sauce.
About frozen souffles:
These ices derive their name from the fact that they are molded in souffle
dishes. The capacity of the dish is increased by attaching a paper collar
to it, so that when the collar is removed, the frozen mixture extends above
the edge of the dish, like a hot souffle. To make a paper collar for a
souffle dish, cut a piece of parchment paper about 1/3 as long as the
circumference of the dish and about 1 1/2 times as tall. Wrap around the
dish and secure with a rubber band, just below the rim of the dish. The top
is usually dusted with cocoa powder to imitate the brown crust of a hot
souffle.
Recipe by: Cooking Live Show #CL8939
Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 15, 1997

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