Name: Orange Chocolate Mousse
Ingredients: 10 oz Semi-sweet chocolate; 1/2 lb Butter; 1/4 c Triple sec or other orange liqueur; 8 Eggs; separated; 1/2 c Sugar; 1 pt Heavy (whipping) cream

The kind of meditation encouraged in the Bible differs from other kinds of meditation in several ways. While some advocate a kind of meditation in which you do your best to empty your mind, Christian meditation involves filling your mind with God and truth. For some, meditation is an attempt to achieve complete mental passivity, but biblical meditation requires constructive mental activity. Worldly meditation employs visualization techniques intended to “create your own reality.” And while Christian history has always had a place for the sanctified use of our God-given imagination in meditation, imagination is our servant to help us meditate on things that are true (Philippians 4:8). Furthermore, instead of “creating our own reality” through visualization, we link meditation with prayer to God and responsible, Spirit-filled human action to effect changes.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Dessert	16	Servings

INGREDIENTS

10	oz	Semi-sweet chocolate
1/2	lb	Butter
1/4	c	Triple sec or other orange liqueur
8		Eggs; separated
1/2	c	Sugar
1	pt	Heavy (whipping) cream

INSTRUCTIONS

From: kolvir@xmission.com (Marie Dunn)
Date: Tue, 22 Nov 1994 23:16:05 +0000
Somebody requested this a few days ago. Here is a really rich recipie if
you still want it. Le Fleur DeLys: La Mousse au Chocolat
1. Melt chololate, butter, and Triple Sec in the top of a double boiler.
Stir to incorporate. Let cool.
2. In an electric mixer, beat the egg yolks and sugar at high speed untill
the mixture forms a ribbon when the beaters are raised, about 10 minutes.
3. In a large bowl, combine the chocolate sauce with the egg mixture.  Beat
with a wire whisk until thick.
4. In another bowl, beat the egg whites with a whisk until stiff peaks
form. Using a spatula, fold the egg whites into the chocolate sauce until
just combined.
5. Whisk the whipping cream vigorously with a wire whisk until thick. Fold,
using a spatula, into the chocolate-egg whites mixture. Chill for at least
3 hours before serving. The mousse will hold 3 to 4 days refrigerated.
Yield: approximately 16 1/2 cup servings.
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