INGREDIENTS

INSTRUCTIONS

In a metal bowl set over a saucepan of barely simmering water melt the
chocolate with the cream, stirring, remove the bowl from the pan, and
let the mixture cool while making the meringue. In another metal bowl
combine the whites and the sugar, set the bowl over a saucepan of hot
but not simmering water, and stir the mixture until the sugar is
dissolved. With a hand-held electric mixer beat the meringue for 5
minutes, or until it holds glossy stiff peaks and is warm to the
touch. Remove the bowl from the pan and continue beating the meringue
until it is cool. Transfer 1 cup of the meringue to a pastry bag
fitted with a small decorative tip, fold the remaining meringue into
the chocolate mixture gently but thoroughly, and divide the mousse
among 6 small dishes. The mousse may be made 4 hours in advance and
kept covered at room temperature or it may be made 1 day in advance,
kept covered and chilled, and allowed to come to room temperature.  On
a baking sheet lined with parchment paper or foil pipe the  remaining
meringue into 2-inch strips and bake the strips in the  middle of a
preheated 300°F. oven for 15 minutes, or until they are  lightly
golden. Let the meringues cool on the baking sheet and peel  them from
the paper. The meringues may be made 2 days in advance and  kept in an
airtight container. Serve the meringues and fruit for  dipping into the
mousse fondues.  Serves 6.  Gourmet February 1990  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1606
Calories From Fat: 561
Total Fat: 67.1g
Cholesterol: 108.7mg
Sodium: 522.5mg
Potassium: 1904.4mg
Carbohydrates: 242.8g
Fiber: 35.8g
Sugar: 121.4g
Protein: 37.5g