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Miss Eisenhauer's Chocolate Mousse

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“From my grade school cookbook circa 1980. A wonderful creamy mousse. Note cooking time is chill time.”
3hrs 30mins

Ingredients Nutrition


  1. Melt chocolate in a double boiler.
  2. Place egg yolks and water in a heavy saucepan. Place the pot over very low heat and whisk constantly till the yolks start to thicken.
  3. Add the Grand Marnier and continue beating until sauce achieves the consistency of a Hollandaise. Remove from heat.
  4. Fold the melted chocolate into the sauce and put to the side.
  5. Beat the heavy cream until stiff adding 2 tbl of sugar toward the end of the beating. Fold into the chocolate mixture.
  6. In another bowl beat the egg whites until soft peaks form, then add the remaining sugar. Continue to beat until stiff peaks form. Fold this into the mousse.
  7. Chill at least 3 hours or overnight.

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