Title: "Instant" Chocolate Mousse
Categories: Cooking Import
Yield: 1 Servings

1	lb	Fine quality bittersweet chocolate
1	c	Heavy whipping cream
2	tb	Dark rum or other liqueur; optional
4		Egg whites
1/2	c	Sugar
		Garnish:
		Chocolate shavings

Cut the chocolate finely and set aside.

In a saucepan, bring the cream to a boil and remove from heat. Add the chocolate and let stand a few minutes; whisk smooth and pour into a large bowl. Whisk in the liqueur and cool to room temperature.

In a mixing bowl, combine egg whites and sugar and place over a pan of simmering water, whisking constantly, until egg whites are hot and sugar is dissolved. Whip on mixer until cooled and risen in volume - do not overbeat until egg whites are dry.

Fold meringue into chocolate mixture, and place in bowls or glasses. Garnish with chocolate shavings just before serving.

Yield: 4 to 6 servings

Posted to MM-Recipes Digest V4 #3 by Glen Hosey on Aug 3, 1997

Recipe by: Cooking Live Show #CL8931

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