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Chocolate Mousse #2

Recipe By: Chef James
Serving Size: 16  


Step One
14 Ounces Semisweet Chocolate
3 Fluid Ounces Coffee
1 Tablespoon Vanilla
2 Tablespoons Cherry brandy
1 1/2 Tablespoons Myer's Dark Rum
                      
Step Two
1 Quart         Heavy cream
2 1/2 Ounces Powdered sugar
1/3 Tablespoon Vanilla
                      
Step Three
19 Each Egg Whites
2/3 Tablespoon Granulated Sugar
1 Pinch Salt


[1) Combine ingredients in Step One in double-boiler to melt chocolate......Do NOT let water Boil.

[2) Whip Cream when Ice Cold...Hold in Walk-In until ready to use.

[3) When chocolate is ready to use and whipped cream has been made, Whip up egg whites. Whip until soft peaks form. Do not overwhip. (Whites whip best when 1 day old and at room temperature)

[4) GENTLY fold 1/4 of Whites into Chocolate. When mostly blended, but still has numerous puffs of unmixed white, add remaining whites. Again, Gently fold together.
Chill for 10 minutes if needed before folding in COLD Whipped Cream.
Fold in whipped cream very gently...Pipe into glasses with pastry bag.


NOTES: For Mexican Chocolate Mousse:
Substitute 12 oz. Kahlua, 4 oz 1/2 & 1/2, & 4 envelopes Sanka
(leave out Vanilla, Cherry Brandy & Myers’s Rum)
 

Per serving: 374 Calories (kcal); 29g Total Fat; (69% calories from fat)
6g Protein; 23g Carbohydrate; 82mg Cholesterol; 99mg Sodium