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60 SECOND CHOCOLATE MOUSSE The classic French version of this heavenly dessert takes forever to make and you still have a big mess to clean up. This one takes only 60 seconds and you can't tell the difference! 1 c. semi-sweet chocolate chips or pieces (6 oz.) 1 egg 1 c. heavy cream 1 tsp. vanilla or 1 Tbsp. liqueur (Grand Marnier, Cognac, Amaretto, Kahlua, etc.) Place the chocolate, egg and flavoring in a blender or food processor. In a saucepan or microwave oven, scald the cream until little bubbles form around the edges, but do not boil it. With the machine running, pour in the hot cream and blend for 1 minute until the chocolate is melted and smooth. Pour the chocolate mousse into 4 individual serving glasses or bowls. Cool slightly, then cover with plastic wrap. Refriger- ate the mousse for several hours until set. If you prefer, the mousse can be made ahead and stored in the freezer for later use. Before serving, top with whipped cream and shaved choco- late or Chocolate Leaves. Makes 4 servings. Idea: This makes a very thick mousse. If you prefer to lighten it a little, beat 2 egg whites until stiff but not dry and fold into the mousse before refrigerating. This also increases the number of servings. This recipe is excerpted from The Everyday Gourmet (R) by Kathleen Perry, published by Warner Books, l986. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |