Recipe - Chocolate Mousse Dessert

Chocolate Mousse
6 ounce Semisweet Chocolate Chips
Or chunks
5 tablespoon Boiling Water
4 Eggs separated
2 tablespoon Dark Rum (or coffee or
Liquer
Graham Cracker Crust
15 Graham Crackers
1 tablespoon Sugar
One half teaspoon Cinnamon
One fourth cup Butter melted

Put the chocolate in a blender on high for 6 seconds (or so). Scrape the
sides of the blender with a knife. Add the water and blend on high for 10
seconds. Then add the yolks and liquer/coffee and blend until smooth.

Meanwhile, beat the egg ehites to stiffness.

Fold the chocolate into the egg whites. Pour mousse into cups or into the
graham crakcer crust. It makes about 46 servings.

Break the crackers into a blender and blend into crumbs. Place the crumbs
into a bowl. Stir in the sugar, cinnamon and add the butter and mix. Press
into a pie plate and chill before adding filling.

I cheated and bought a Keebler shell. I brushed it with egg white and baked
it at 350 for 5 minutes. I guess you could do that with this crust, never
tried.

Your standard tollhouse chocolate works fine for the mousse but the
Ghirardelli chocolate made my knees weak! I also used anisette instead of
rum.

You should have seen my kitchen! Flour and chocolate EVERYWHERE! At least
I got to lick the bowl

Recipe By : Jessica Chaiken 11JCHAIKEN@GALLUA. GALLAUDET. EDU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini