Recipe: 00096
Title : Real French Chocolate Mousse 
Author: V. Buzzi <viv@tauon.ph.unimelb.edu.au> 
Date  : May 1995

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300g bittersweet chocolate, 200g soft unsalted butter, 8 eggs,                
1/2 glass castor (granulated) sugar, 1/4 glass water, pinch of salt.          
 
NB: don't use a large glass for measuring the sugar and water...just an       
ordinary sized glass.                                                         
 

Separate the eggs, melt the sugar in the water, bring to the boil and         
let become lukewarm.  Melt the chocolate in a double boiler (or in a          
bowl over a pan of simmering water), add the sugar syrup, mixing well.        
 
And now the secret touch - add 2 generous spponfuls of a good whiskey!!       
Pour the chocolate mixture slowly over the yolk, mixing well again.           
 
Stir in the soft butter.                                                      
Beat the egg whites to a stiff peak with a pinch of salt (no salt is          
needed if you use a copper bowl).  Fold the egg whites gently into the        
chocolate mixture.  Keep refrigerated for at least 5 hours (or better         
still, overnight) before serving.                                             

NB:  Instead of whiskey you can use anything you like....Grand Marnier,       
     Tia Maria and Frangelico or Amaretto liqueurs are delicious.             
     Also, don't use cooking/baking chocolate...use a high quality            
     bittersweet chocolate.                                                   
 

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