INGREDIENTS

INSTRUCTIONS

Soft chocolate mousse: Melt chocolate over simmering water of a water bath.
Whip egg yolks with 1/3 cup powdered sugar until pale and airy, place
whipped yolks in medium sized bowl. Add warm melted chocolate and fold
until just mixed. Wash bowl and wipe thoroughly. Dissolve 1/3 cup
granulated sugar and 1/4 cup water in small pot, bring to a boil, cook to
230 degrees on a candy thermometer. While sugar is boiling slowly whip
whites to soft peak. When sugar is ready, slowly pour into whites while
beating at a medium speed in a steady stream. Continue to whip until stiff
peaks form. Remove whites, spoon whites on top of yolks but do not fold in.
Whip cream and 1/3 cup powdered sugar until medium stiff peak, now fold in
whites until just mixed. Add cream and fold until incorporated, do not over
fold. Store in refrigerator until ready to use (should be used as soon as
possible). Solid chocolate mousse: Melt chocolate hot, over double broiler
(do not burn chocolate), heat until it is warm to the touch. Whip cream
until very soft peaks form (lines show in slightly whipped cream). Very,
very quickly add chocolate to cream and fold in, mixture may look broken
but keep folding until everything is smooth, but do not overmix. Place in
bowl, cover and refrigerate until set. To serve, place the two mousses in
composition to contrast each other. Garnish with berries and crisp a
cookie, if desired This recipe yields 8 servings.
Source: "CHEF DU JOUR - (Show # DJ-9387) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-29-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Stan Frankenthaler
Converted by MM_Buster v2.0l.

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