MOUSSE AU CHOCOLAT (Chocolate Mousse)
Antoine's Restaurant Cookbook by Jr. Roy F. Guste
Serves 6
2/3 cup dark semi-sweet chocolate chips
1/4 teaspoon salt
2 tablespoons water
4 eggs, separated
1 teaspoon vanilla extract
3/4 cup whipping cream
1 teaspoon sugar
Put the chocolate chips, salt and water together in a saucepan and place on a low heat until the chocolate is melted.
Remove from the heat and mix the egg yolks and vanilla extract into the chocolate.
Whip up 1/2 cup of the whipping cream and fold this into the chocolate mixture.
Spoon into six cups and chill.
To serve, whip up the remaining 1/4 cup whipping cream with a teaspoon of sugar and top each mousse with a spoon of the sweetened whipped cream.
Antoine's Restaurant, New Orleans
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