Recipe - Milky Chocolate Mousse

JOYCE MYERS (FTTT35B
3 One half ounce Milk chocolate
(broken into pieces)
3 One half ounce Semisweet chocolate
(broken into pieces)
3 lg Eggs; separated
Ds Salt
1 cup Whipping cream; chilled

Melt the chocolates in top of a double boiler over hot, not boiling water,
stirring often. As soon as the chocolates melt, transfer to a 5 to 6cup
serving dish. Set aside and cool.

Use a fork to froth egg yolks. Use a rubber spatula to combine egg yolks
with cooled chocolate. Beat egg whites with salt until the hold their
shape, but are still moist and shiny. Use a spatula to stir in One fourth egg
whites into chocolate mixture. Fold in remaining whites. Whip cream until
thickened. Fold into chocolate mixture. Use a spatula to smooth surface.
Clean around the bowl with paper towel. Cover with plastic. Refrigerate
overnight.

Served chilled.
Makes 8 servings.
Joyce (waiting for the rains in So. Ca.) Formatted by Elaine Radis
BGMB90B; MARCH '93
Posted to EATL Digest 28 Sep 96

Date: Sun, 29 Sep 1996 14:32:06 0500

From: LD Goss ldgoss@METRONET.COM