*  Exported from  MasterCook II  *

                             Chocolate Mousse

Recipe By     : The NYT More 60 Minute Gourmet - Pierre Franey
Serving Size  : 4    Preparation Time :0:45
Categories    : Desserts                         Ethnic - French

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Ounces        Sweet Chocolate, Broken into Pieces
 112      Grams         Butter, Cut into Small Pieces -- (4 ounces)
   3                    Egg Yolks
   3                    Egg Whites
     1/4  Cup           Sugar

1.  Select a thin, stainless steel bowl with a volume of about 2 quarts.

2.  Select a saucepan large enough so that the bowl can fit snugly into it.  Add boiling water to the saucepan and sit the bowl in the saucepan.  Bring the water to a simmer.

3.  Add the chocolate and stir.  When it starts to melt, add the butter.  Continue stirring until well-blended, then remove the bowl from the heat.

4.  Add the yolks and stir until thoroughly blended.

5.  Place the bowl briefly in the refrigerator until the mixture is slightly cooler than lukewarm.  If it becomes too chilled it will harden.  Take care not to overchill.

6.  Beat the whites until they stand in soft peaks.  Gradually add the sugar, beating briskly, and continue beating until the whites are stiff.

7.  Fold the whites into the chocolate mixture.

8.  Spoon the mousse into four individual serving dishes and chill briefly until ready to serve.

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