Mousse au Chocolat Ambassade d'Auvergne
 
patricia wells 'bistro cooking' 
 
8 oz.  (250 g) bittersweet chocolate, preferably lindt or
  tobler, broken into pieces
3 Tbsp  orange liqueur, such as grand marnier
2 tsp  vanilla extract
8 Tbsp  (4 ounces; 120 g) unsalted butter, cut into small pieces
8 large  egg yolks
1/2 cup  (100 g) sugar
5 large  egg whites
 
place the chocolate, orange liqueur, and vanilla in the top of a double 
boiler over simmering water. stir until melted. remove from the heat. 
stir in the butter. combine the egg yolks and sugar in a large bowl and 
beat until thick and pale yellow. beat in the chocolate mixture while 
still lukewarm. place the egg whites in a medium-size bowl. beat until 
stiff but not dry. add one-third of the beaten egg whites to the chocolate 
batter; mix vigorously. gently fold in the remaining whites. do this 
slowly and patiently. do not overmix, but be sure that no streaks of 
whites remain. pour in the mixture into a large serving bowl (i use a 
plain white, 2-quart, or 2 l, soufflé dish). cover securely with plastic 
wrap; refrigerate for at least 6 hours before serving. 
 
to serve, pass the bowl with a large serving spoon. 
yield: 8 to 10 servings 
 
sent by (victor sack) 
 
 
-- 
(ID: 5246) Mirror: rec.food.recipes: Fri, Nov 5, 2004


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