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from The New New York Times Cook Book , page 606
The ultimate of French desserts. Adding the liqueur is optional and a personal choice.
INGREDIENTS½ pound sweet chocolate, or combination of sweet and semi-sweet
6 large eggs, separated
3 tablespoons water
1/4 cup sweet liqueur such as chartreuse, amaretto, mandarine or Grand Marnier (optional)
2 cups heavy cream
6 tablespoons sugar
Whipped cream for garnish
Grated chocolate for garnish
PREPARATION1. Break the chocolate into ½-inch pieces and place the chocolate in a saucepan in hot, almost boiling water and cover. Or use a double boiler if you have one. Let melt over low heat.
2. Put the yolks in a heavy saucepan and add the water. Place the saucepan over very low heat while beating vigorously and constantly with a wire whisk. Experienced cooks may do this over direct heat. It may be preferable, however, to use a metal disk such as a Flame Tamer to control the heat. In any event, when the yolks start to thicken, add the liqueur (optional), beating constantly. Cook until the sauce achieves the consistency of a hollandaise or a sabayon, which it is. It is done when you run a rubber spatula down the middle of the pot and the sauce stays separated. Remove from the heat.
3. Add the melted chocolate to the sauce and fold it in. Scrape the sauce into a large mixing bowl.
4. Beat the cream until stiff, adding 2 tablespoons of the sugar toward the end of the beating. Fold this into the chocolate mixture.
5. Beat the whites until soft peaks start to form. Beat in the remaining 4 tablespoons of sugar and continue beating until stiff. Fold this into the mousse with a large rubber spatula.
6. Spoon the mousse into a crystal bowl or individual dishes and chill until ready to serve. When ready to serve, garnish with whipped cream and grated chocolate.