[Sca-cooks] Selene's Dread Chcolate Mousse

[Susan Fox-Davis]

Elaine Koogler wrote:

> I fixed this as a dessert for a dinner we had for friends on Saturday
> evening.  Unbelievable!!!!  Pronounced a definite "keeper" by all who
> indulged.
>
> Got a question, though.  The texture seemed a bit grainy...from the
> sugar.  I used plain old granulated sugar.  Should I have used icing or
> caster sugar?  By icing, I don't mean the confectioner's stuff that has
> cornstarch in it, but rather the real stuff like you get from a baker's
> supply place.  Also, I might cut back a bit on the sugar...it was VERY
> sweet, which could have resulted from the Chambord I used?

It's usually got a little grainy bite to it, icing or caster sugar might
cut back on this.  Let me know how it worked.  You can halve the sugar,
I've done it for a nice semi-sweet effect.  I've used mostly extracts
rather than liqueurs for non-chocolate flavor effects, since the extra
fluid affects the fluffy texture.  There is no truth to the rumour that I
got my Harp Argent for this recipe, or so Countess Ealasaid keeps telling
me [between mouthfuls].  Crescent Spoon, that's another story, it was a
joke entry honestly...

Selene, Caid