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••• Credits •••
Douglas Tucker dhtucker@digi.lonestar.org
Date: 7 Nov 90 19:56:37 GMT
Newsgroups: rec.food.recipes


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OVO-LACTO

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Simple and elegant Chocolate Mousse


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This is undoubtedly the easiest and most consistently successful mousse recipe I've yet run across. Notably it avoids the use of a double boiler to melt chocolate
(traumatic for the inexperienced)!

========================================================
6oz chocolate chips (or bittersweet chocolate broken into
 pieces. The taste of the mousse is directly
 proportional to the quality of the chocolate used.)
1 egg
1 tsp vanilla
2 tsp rum, Grand Marnier, cognac or other liqueur (measure
 carefully else the mousse will be runny at the bottom)
4 tsp sugar
Pinch salt

3/4 cup milk, blanched

Place all ingredients except the milk into a blender and blend just enough to mix.

Heat the milk until just about boiling to blanch (microwave until it just starts to bubble and a film forms on top), pour it into the blender and blend at high speed for one minute.

Pour into four cups (fluted champagne glasses work nicely) and chill  at least one hour.

=========================================================Note:  it took longer to type the recipe than it takes to prepare it! 
(adapted without permission from the Dallas Times Herald
  "Three-minute mousse wonderfully easy" Wed, 15-May-85)
---------------------------------------------------------Douglas Tucker dhtucker@digi.lonestar.org