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Chocolate Mousse
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Serves/Makes:4 or more

  • 1 6 oz (168 grm). package Nestle Semi-Sweet Chocolate Chips
  • 3 eggs, separated
  • 1/4 cup (60 ml) water
  • 1/8 tsp (1 ml) salt
  • 1/3 cup (80 ml) firmly packed brown sugar
  • Melt chocolate chips over hot (not boiling) water; remove from heat.
  • Add egg yolks, one at a time, beating well after each addition.
  • Add water; beat until smooth.
  • In a small bowl, combine egg whites and salt; beat until soft peaks form.
  • Gradually beat in the brown sugar and continue beating until stiff glossy peaks form
  • Gently fold in chocolate mixture.
  • Chill in refrigerator several hours or until ready to serve.
Note: Because it contains raw eggs, be sure to keep mousse refrigerated. This recipe is from the Toll House Heritage Cookbook, Rutledge Books, Inc., 1980.

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