Recipe - Mousseline Au Chocolat

4 Egg yolks
Three fourths cup Sugar extra fine
One fourth cup Orange liqueur
6 ounce Semisweet chocolate
4 tablespoon Strong coffee
1 One half Sticks unsalted butter
Softened
One fourth cup Orange peel glazed
Optional
4 Egg whites
1 pn Salt
1 tablespoon Sugar
2 cup Creme anglaise vanilla
Flavored OR
Whipped cream sweetened

Beat the egg yolks and sugar together until the mixture is thick, pale
yellow and falls back upon itself forming a slowly dissolving ribbon.
Beat in
the orange liqueur. Set mixing bowl over notquitesimmering water and
continue beating for 34 minutes until the mixture is foamy and too hot for
your finger. Then beat over cold water for 34 minutes until the mixture
is
cool and again forms the ribbon. It will have the consistency of
mayonnaise.
Melt the chocolate with coffee over hot water. Remove from heat and beat
in
the butter a bit at a time, to make a smooth cream. Beat the chocolate
into
the egg yolks and sugar, then beat in the optional orange peel. Beat the
egg
whites and salt until soft peaks are formed sprinkle on the sugar and beat
until stiff peaks are formed. Stir One fourth of the egg whites into the
chocolate
mixture. Fold in the rest. Turn into serving dish, dessert cups or petits
pots. Refrigerate for at least 2 hours or overnight. Pass the sauce or
whipped cream separately. Source: Mastering the Art of French Cooking
by
Julia Child Me ke aloha, Mary

Posted to MCRecipe Digest V1 #152

Date: Sun, 14 Jul 1996 05:41:51 0400

From: Francine Boucher fboucher@sympatico.ca

Recipe By : Julia Child