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Mousse, Chocolate I (P, KLP, TNT)
Source: "Shabbat Shalom," by Susan R. Friedland
Serves: 6

4 oz. of unsweetened chocolate
3/4 cup sugar
5 eggs, separated
1 tsp. KLP vanilla extract

Melt the chocolate in the top of a double boiler with 1/2 cup of the sugar.

With the top of the double boiler still over simmering water, add egg yolks one at a time, beating well after each addition. When the eggs have been incorporated, remove pan from heat and cool it.

Beat the mixture a few minutes and let it stand in cold water while you beat the egg whites.

Beat the egg whites until foamy. Gradually beat in remaining 1/4 cup sugar; beat until stiff not dry. Stir about 1/4 of egg whites into the cooled chocolate mixture. Fold in the remaining whites making sure no white streaks remain. Turn into a decorative serving bowl (or parfait, or wine glasses) and refrigerate several hours.

Poster's Notes:
This is one of my husband's faves and he suggested that I post it.

Posted by Samantha Vrakking

Nutritional Info Per Serving: N/A