[Sca-cooks] Re:extra egg whites - OOP

[Devra at aol.com]

        I don't want to be a spoon tease --

     Chocolate Mousse (from 'The Other Half of the Egg')

4 egg whites
dash of cream of tartar
1 C + 1Tbsp granulated sugar
8 squares (1-ounce size) semisweet chocolate, or 1+1/2 pkgs (6 ounce size) 
semisweet chocolate bits
1/4 lb (4 ounces) + 2 Tbsp butter, softened  (which I guess is 5 ounces?)
1 envelope unflavored gelatin (approx 1 Tbsp?) --they say 1+1/2, but I find 1 
is sufficient, unless you want it very stiff
1/4 C cold water

1) Beat egg whites and cream of tartar until standing in peaks, but not dry.

2) Add sugar gradually, beating constantly until all sugar is incorporated 
and whites are standing in stiff shiny peaks.

3) Melt chocolate over hot, not boiling water. Remove from heat and stir in 
softened butter.

4) Soften gelatin in water in saucepan, then place over heat and stir until 
dissolved.

5) When gelatin is dissolved, add to the chocolate/butter mixture, and beat 
until mixture reaches room temperature.

6) Fold meringue into chocolate mixture, spoon into a mold, and refrigerate 
at least 3 hours.

Serves 8 - 10. Will keep refrigerated for several days.

NB - This is really nice with fresh pineapple wedges, which cut the richness 
and complement the chocolate.  You really do need an electric mixer for this.

     Devra



Devra Langsam
www.poisonpenpress.com
devra at aol.com