Conference turris::cooks

    This comes from the RSVP Section of the April '84 Bon Appetit.  The
    recipe is from Under The Blue Moon in Chestnut Hill, Pennslyvania.
    Hope it is the right one.  It looks pretty good in any event.


                      DARK AND WHITE CHOCOLATE MOUSSE PIE


    6 to 8 servings

    Chocolate Crust

         6 oz chocolate wafers
         1/3 cup pecans
         1/4 cup (1/2 stick) well-chilled butter, cut into 4 pieces

    Filling

         10 oz semisweet chocolate
         4 eggs, separated, room temperature
         1/4 cup coffee liqueur
         1/2 cup whipping cream
         1 oz white chocolate, grated

    For crust:  Generously butter 10 inch pie pan.  Mix wafers, pecans and
    butter in processor until texture resembles coarse meal.  Press into
    bottom and sides of pan.

    For filling:  Melt semisweet chocolate in top of double boiler set over
    gently simmering water.  Remove from over water.  Blend in yolks and
    coffee liqueur.  Transfer to large bowl.  Beat whites in another large
    bowl until stiff but not dry.  Fold into chocolate mixture in 3
    batches.  Beat cream in medium bowl until stiff peaks form.  Blend in
    grated white choclate.

    Fill shell with half of semisweet chocolate mixture.  Top with whipped
    cream mixture.  Spoon remaining semisweet chocolate mixture over,
    spreading evenly.  Freeze at least 30 minutes before serving.

    Alright, I'll try this again.  Being as I blew it the first time,
    I've included another Bon Appetit recipe (June 1987) for White
    Chocolate Brownies with Chocolate Sauce (Michael, you aren't really
    trying to give up sugar, are you??).
    
    >This recipe is also from Bon Appetit, but it was just a few months
    >ago.  Although the baskets were made from white chocolate we found
    >this combination to be too sweet.  I think it might be better
    >using milk and dark chocolate.  By switching the liqueur 
    >and the garnishing fruit you could give it a whole new taste.
    
    >Chocolate Mousse in White Chocolate Baskets with Strawberries
    
    >5 ounces white chocolate, chopped
    
    >1 1/3 cups semisweet chocolate chips
    >1 cup whipping cream
    >1 tbsp. instant espresso powder
    >3 egg yolks
    >1 tbsp. coffee cream liqueur or coffee liqueur
    >1 tsp. brandy
    >3/4 cup whipping cream
    >2 tbsp. sugar
    >1 tsp. vanilla
    >Fresh Strawberries
    
    >Melt white chocolate in double boiler over gently simmering water.
    >Stir until smooth.  Spoon small amount of chocolate into each of
    >6 paper muffin cup liners.  Using back of spoon, smooth chocolate
    >on bottom and up sides of liners to thickness of 1/16 inch.  Set
    > in muffin cups.  Refrigerate until firm.
    
    Now for Chapter 2:
    
    Place chocolate chips in processor.  Heat 1 cup cream and espresso
    powder in heavy small saucepan over medium heat until very hot but
    not boiling.  Pour over chocolate chips.  Mix until chocolate is
    melted, about 1 minute.  Add yolks 1 at a time, blending after each.
    Mix in liqueur and brandy.  Transfer to bowl; let cool 10 minutes.
    
    Whip 3/4 cup cream with sugar and vanilla to stiff peaks.  Fold
    into mousse.
    
    Carefully peel paper from chocolate cups.  Set on tray or platter.
    Fill with mousse.  Refrigerate until firm.  Garnish with strawberries.
    
    
    
    White Chocolate Brownies with Chocolate Sauce
    
    Brownies
    
    Butter
    7 tbsp. unsalted butter
    8 ounces white chocolate (preferably imported), finely chopped
    2 eggs, room temperature
    Pinch of salt
    1/2 cup sugar
    1 cup all purpose flour
    1 1/2 tsp. vanilla
    4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely
      chopped
    
    Dark Chocolate Sauce*
    
    For brownies:  Preheat oven to 350F.  Lightly butter 8-inch square
    baking pan.  Line with foil; butter foil.  Melt 7 tablespoons butter
    in heavy medium saucepan over low heat.  Remove from heat and add
    half of white chocolate; do not stir.  Using electric mixer, blend
    eggs and salt.  Gradually add sugar and beat until pale yellow and
    slowly dissolving ribbon forms when beaters are lifted.  Add butter
    mixture, flour and vanilla and beat just until smooth.  Mix in
    bittersweet chocolate and remaining white chocolate.  Spread batter
    in prepared pan.  Bake until edges brown and top begins to color
    and crack, about 30 minutes.  Cool on rack 4 hours.  (Brownies can
    be prepared one day ahead.  Wrap tightly in plastic.)
    
    Cut brownies into 2-inch squares.  Place one on each plate.  Spoon
    some sauce onto each plate next to brownie and drizzle some over
    brownie.  Place scoop of ice cream on other side of brownie.  Serve
    immediately.
    
    *Dark Chocolate Sauce
    
    Makes about 1 1/2 cups.
    
    1/2 cup whipping cream
    3 tblsp. unsalted butter, cut into pieces
    1/3 cup sugar
    1/3 cup firmlly packed dark brown sugar
    1/2 cup sifted unsweetened cocoa powder (preferably Dutch process)
    Pinch of salt
    1/4 cup strong coffee
    
    Bring cream and butter to boil in heavy small saucepan over medium
    heat, stirring until butter melts.  Add both sugars and mix until
    dissolved.  Reduce heat to low.  Add cocoa and salt and whisk until
    smooth.  Remove from heat and mix in coffee.  Serve warm or at room
    temperature.  (Can be prepared 3 days ahead and refrigerated.)
    
    -*- Bon Appetit also included the following ice cream recipe to
        accompany the brownies!                                    -*-
    
    Vanilla Bean Ice Cream
    
    Makes about 2 quarts
    
    2 1/2 cups milk
    3 1/2 cups whipping cream
    1 vanilla bean, split lengthwise
    
    2 cups sugar
    12 egg yolks
    
    Scald milk and 1 1/2 cups cream with vanilla bean in heavy medium
    saucepan.  Remove from heat.  Scrape vanilla seeds from pod into
    mixture; return bean.  Let steep 0 minutes.
    
    Add 1 cup sugar to milk mixture and stir until dissolved.  Bring
    to boil, stirring constantly.  Beat yolks and remaining 1 cup sugar
    in medium bolw until pale yellow and slowly dissolving ribbon forms
    when beaters are lifted.  Gradually beat in hot cream mixture. 
    Return mixture to saucepan and stir over low heat until custard
    thickens and coats back of sppon; do not boil.  Strain into bowl.
    Mix in reamining 2 cups cream.  Set bowl over lager bowl of ice
    water and let custard stand until well chilled, stirring occasionally.
    Transfer custard to ice cream maker and process according to
    manufacturer's instructions.  Freeze in covered container several
    hours to mellow flavors.  If ice cream is forzen solid, soften slightly
    in refrigerator before serving.
    
    
    
    Well that's it.  I guess I've done my penance.  I promise never
    to include just half a recipe again.
    
    Bon Appetit!
    Christine (from Geneva, where the chocolate grows on trees!)
    

			STRAWBERRY MOUSSE
    
    
    1 quart strawberries		1 c. boiling water
    1/2 c. sugar			2 c. whipping cream
    3 envl. unflavored gelatin		1/2 c. sifted powdered sugar
    1/2 c. cold water			Whole and sliced strawberries
    
    
    	puree 1 quart strawberries in container of an electric blender;
    add 1/2 cup sugar, and process until blended.
    	Soften gelatin in 1/2 cup cold water in a large bowl.  Add boiling
    water, stirring until gelatin completely dissolves; cool.
    	Stir strawberry mixture into gelatin; chill until the consistency
    of unbeaten egg white.
    	Beat whipping cream until foamy; gradually add powdered sugar,
    beating until soft peaks form  Fold whipped cream into strawberry
      mixture.  Spoon into lightly oiled 2-quart mold.  Refrigerate until
    set.
	Unmold on serving plate, and garnish with whole and sliced
    strawberries.
    
    Yield: 10-12 servings
    

    1/4 c fresh orange juice
    1 envelope unflavored gelatine
    1 egg
    1 egg yolk
    3 T sugar
    6 oz (one cup) fresh straberries, hulled
    1 T framboise, creme de cassis, or dark rum
    1/3 c whipping cream, whipped to soft peaks
    sliced strawbeeries and minced unslated pistachios (garnish)
    
    Oil one 3-cup mold oe 2 1-cup souffle dishes fitted with foil collars.
    Dissolve gelatine in orange juice.
    Combine egg, yolk, and sugar in bowl of electric mixer and beat
    at high speed 5-7 minutes, then set aside.
    Combine strawberries and fgramboise in processor or blender and
    puree until smooth.
    Set cup with gelatine mixture in small pan of hot water and place
    over low heat until gelatine is completely dissolved and clear.
    Stire into egg mixture.
    Blend in pureed straberries.
    Set bowl in large bowl of ice water and stir with spatula until
    almost set (about 10 minutes).
    Fold in whipped cream.
    Pour into prepared dish(es).
    Refrigerate until set.
    If using mold, invert onto platter before serving.
    Garnish with berries and pistachios.

>    	Can these recipies be easily adapted to make chocolate mousse?
    
    
Not authentically...however, if you want the fast and dirty chocolate
mousse:

Make up a package of the new "super chocolate" pudding mix the makers
of jello are putting out (flavors are mint chocolate and double chocolate
and one other I don't recall) substituting half and half for milk and
cooking the mixture until thickened in top of double boiler.  Pour
into a bowl and cover surface with plastic wrap to prevent a skin -
then chill thoroughtly.  Once chilled, fold in approx 1 cup of heavy cream,
whipped until it stands in peaks (approx. 2 cups whipped cream).
Serve immediately.  Good garnishes are fresh mint leaves, strawberries.

This is a sneaky trick a working woman with a dinner party during the
week may use to impress the guests...make the pudding the night before,
whip the cream and fold in the night you're serving dinner.    

This is not authentic, but it WILL taste good.
    

    
    1 (6-ounce) pkg semisweet chocolate morsels
    6 eggs, separated
    2 tsp vanilla extract
    
    
    	Melt chocolate in top of a double boiler; remove from heat.
     Beat yolks,and stir in a small amount of chocolate. Gradually add
    yolk mixture to remaining chocolate, stirring until blended well.
    Cool.  Stir in vanilla.
    
    	Beat egg whited until stiff peaks form; fold into chocolate
    mixture.  Spoon into individual serving dishes.  Chill at least
    4 hours before serving.
    
    Yield:  8-10 servings.
    
    Pam

Chocolate Mousse

1 1/3 cups semisweet chocolate chips
1     cup whipping cream
1     tablespoon instant espresso powder
3     egg yolks
1     tablespoon coffee cream liqueur or coffee liqueur
1     teaspoon brandy

3/4   cup whipping cream
2     tablespoons sugar
1     teaspoon vanilla

Place chocolate chips in processor.  Heat 1 cup cream and 
espresso powder in heavy small saucepan over medium heat until 
very hot but not boiling.  Pour over chocolate chips.  Mix until 
chocolate is melted, about 1 minute.  Add yolks 1 at a time, 
blending after each.  Mix in liqueur and brandy.  Transfer to 
bowl; let cool 10 minutes.

Whip 3/4 cup cream with sugar and vanilla to stiff peaks.  Fold 
into mousse.

I got this one out of Bon Appetit and it is fantastic.  B.A. 
serves it in white chocolate baskets with strawberries but I make 
the baskets out of dark chocolate (the white is too sweet).  The 
baskets are easy.  Just melt some chocolate in a double boiler 
and smooth it into muffin cup liners until around 1/16 of an inch 
thick.  Refrigerate them until very hard and carefully peel the 
liners away.  Fill the cups with the mousse and garnish with 
fresh strawberries.  But the mousse is great on its own also.

Christine

    
    Sweet_William gets this once a year, on his birthday.
    It's so wonderful it's almost impossible to get him
    to share even an antler of this mousse with anyone
    else! 
    
    -mrs o 
    
    
    
         Chocolate Mousse Heatter 

         from
         _Maida_Heatter's_Book_of_Great_Chocolate_Desserts_ 
         Knopf, 1980 

         "This is one of the desserts I made daily for my
         husband's restaurants and I always made it with
         Tobler Tradition or Lindt Excellence chocolate. 
         Either one is great for this mousse.  However,
         since they are not generally available all over
         the country many people have told me about
         excellent results with a variety of other
         chocolates.  

         Our friends generally make this when they invite
         us to dinner (they know I love it).  I have had
         it made with Maillard's Eagle Sweet chocolate,
         Barton's Bittersweet, and Ghirardelli Eagle
         Sweet; all were wonderful.  

         It has been said that chocolate is the sexiest
         of all flavors.  If so, this is the sexiest of
         all desserts."  



         8 ounces semisweet, bittersweet, or
                extra-bittersweet chocolate 
         1 tablespoon dry instant coffee
         1/3 cup boiling water 
         5 eggs (graded large or extra-large), separated 
         Pinch of salt 

         Coarsely chop or break up the chocolate and
         place it in a smalll, heavy saucepan.  Dissolve
         the coffee in the boiling water and pour it over
         the chocolate.  Place over low heat and stir
         occasionally with a small wire whisk until
         smooth.  Remove from the heat and set aside to
         cool for about 5 minutes.  

         Meanwhile, in the small bowl of an electric
         mixer, beat the egg yolks at high speed for 3 to
         4 minutes until they are pale lemon-colored. 
         Reduce the speed to low, gradually add the
         slightly warm chocolate, and beat, scraping the
         bowl with a rubber spatula.  Beat only until
         smooth.  Remove from the mixer.  

         Add the salt to the egg whites and beat with
         clean beaters only until they hold a definite
         shape but not until they are stiff or dry (see
         Notes).  

         Without being too thorough, gently fold about
         one-quarter of the beaten whites into the
         chocolate mixture, then fold in a second
         quarter, and finally fold the chocolate into the
         remaining whites, folding only until no whites
         show.  

         Gently transfer the mousse to a wide pitcher and
         pour it into six large wine glasses, each with
         about a 9-ounce capacity.  Do not fill the
         glasses too full; leave generous headroom on
         each.  (I always prepared this mousse in
         individual glasses and thought it had to be best
         that way.  But it has been served to me many
         times at other people's homes from one large
         serving bowl, and it was fine.)

         Cover tightly with aluminum foil and refrigerate
         for 3 to 6 hours.  (The mousse may stand longer
         -- 12 to 24 hours if you wish.  The texture will
         become more spongy and less creamy.  Delicious
         both ways.) 


         Mocha Cream 

         1 cup heavy cream 
         1/4 cup confectioners sugar 
         1 tablespoon instant coffee 

         In a chilled bowl with chilled beaters, beat the
         above ingredients only until the cream thickens
         to the consistency of a heavy custard sauce --
         not stiff.  

         Pour or spoon the cream onto the mousse to
         completely cover the top of each portion.  

         Refrigerate until serving time.  

         OPTIONAL:  Top with a light sprinkling of shaved
         or coarsely grated semi-sweet chocolate.  

         NOTES:  1.  I beat the egg whites with the salt
         in the large bowl of the mixer, beating at high
         speed only until the whites thicken or hold a
         very soft shape.  Then I finish the beating with
         a large wire whisk so that there is less chance
         of overbeating. 
                 2.  This recipe may easily be doubled if
         you wish. 

    

    This recipe serves 2, but you can easily double or triple it as
    needed.
    
                           Chocolate Mousse
    
    2 oz. grated or chopped             1 egg, separated
          semi-sweet choc.                dash of salt
    1 teaspoon softened butter          1/2 cup whipping cream
    2 teaspoons warm coffee             1 teaspoon sugar
    2 tablespoons sugar                 2 teaspoons Grand Marniere (sp?)
    1/2 teaspoon vanilla
    
    Melt chocolate with butter and coffee over hot water.  Remove from
    heat and stir in 2 tablespoons of sugar until dissolved. Stir in
    egg yolk and vanilla. Beat 3 mins. until smooth.  Beat egg white
    with salt until glossy.  Add grand marnier and 1 teaspoon sugar
    to whipping cream and beat until stiff. Fold egg white carefully
    into chocolate, then fold in cream.  Chill one hour.
    
    Try it, it's great!
    
    Sarah
    

    Here's one from The Williamsburg Cookbook:
    
       Fresh Strawberry Mousse   (8-10 servings)
    
    1 pint strawberries
    2 packages (3 oz. each) strawberry gelatin
    1/4 cup sugar
    1 pint whipping cream
    
    Crush strawberries, drain the juice and reserve.  Add enough water
    to the juice to make 1 and 1/2 cups.
    Bring the juice to a boil and add the gelatin; dissolve and cool.
    Add the strawberries and sugar.
    Whip the cream until it stand in soft peaks and fold it into the
    strawberry mixture.
    Pour the mixture into a 2-quart ring mold or a 1 and 1/2 cup souffle
    dish with a 2-inch collar.
    Chill several hours or overnight.
    
    Note: 2 packages (10 ounce each) of frozen strawberries can be
    substituted for the fresh strawberries.  Omit the sugar if frozen
    berries are used.
    
    I made this once for a diabetic friend and used the Jello with
    Nutrasweet and frozen berries with no sugar added.  I think I added
    a little Equal to the whipped cream, though.  Looks pretty served
    in a glass bowl with garnishes.  Want to try same thing with
    raspberries sometime.
    
    Terry
    

    Here's one from my "to try someday" file; it came from the local
    Sunday paper.
    
    White Chocolate Mousse with Pecan Sauce
    
    5 ounces white chocolate, finely chopped
    1/4 cup whipping cream
    4 eggs, separated
    2 tablespoons orange liqueur
    Pecan Sauce (recipe follows)
    
    In top of double boiler, combine chocolate and cream over hot, not
    simmering, water.  Stir until chocolate is melted and warm.  Whisk
    in egg yolks, one at a time, beating well after each addition. 
    Cook, stirring, until thickened.  
    
    Remove pan from water and place over bowl of ice water.  Continue
    whisking until mixture cools to room temperature.  Stir in orange
    liqueur.
    
    Beat egg whites until stiff but not dry.  Mix about 1/4 of the whites
    into the chocolate mixture, then gently fold in remaining whites.
    Spoon into dessert glasses and chill at least 4 hours or overnight.
    Serve with a small spoonful of Pecan Sauce.  Makes about 6 servings.
    
    
    Pecan Sauce
    
    1/2 cup firmly packed brown sugar
    1/2 cup whipping cream
    3/4 cup coarsely chopped pecans
    
    Combine sugar and cream in small saucepan and bring to a boil,
    stirring.  Boil 1 to 2 minutes or intil sugar is dissovled and mixture
    has thickened slightly.  Stir in pecans.  Cool, cover and refrigerate
    until needed.  Sauce will thicken as it chills.  If too thick to
    spoon onto mousse, reheat until softened, adding more cream as
    necessary, a teaspoon at a time.  Cool to room temperature before
    adding to mousse.
    
    TW

    I'm not sure where my wife got this from but its really good. The
    origianl recipe calls for individual glasses but we find it a bit
    too rich for that - we put it in one dish so folks can come back
    for seconds.
    Anyway -
    This is for 8.
    
    1 tablespoon unflavoured gelatin
    3 tablespoons white rum
    2 tablespoons creme de cacao
    12 ozs white milk chocolate - melted
    2 eggs + 2 yolks at room temp
    2 cups whipping cream beaten to soft peaks
    To decorate - slices of fruit - eg Kiwi, Mango, Strawberry etc.
    
    What you do....
    Sprinkle Gelatin over rum and Crem de cacao in a small bowl - let
    stand to soften for 5 min. Place bowl over larger bowl of simmering
    water and stir until gelatin is dissolved. 
    Add gelatin to melted chocolate and cool to lukewarm.
    Beat eggs and yolks in a bowl over a pan of warm water until pale
    yellow and the mixture falls in slowly dissolving ribbons when the
    beaters are lifted. Set bowl over larger bowl of iced water and
    continue to beat until cold.
    Fold 1/3 of egg mixture into chocolate mixture. Fold 1/3 of cream
    into chocolate mixture. Repeat twice more ending with cream.
    Spoon into cups ( or souffle dish ) and refridgerate for at least
    3 hours untill set. Decorate with fruit.
    
    PS - we could only get white choc with nuts in - this is fine.
    
    Let me know how you get on
    
    rod 

This recipe is reprinted without permission from 
VIVE LA CUISINE VOL 2 1988 (Australian edition)


                  White chocolate Mousse with 
                  crystallised orange zest in 
                  a dark chocolate basket.

To make the Chocolate Basket.

	1 block of good quality dark chocolate

Melt the dark chocolate and place a tablespoon full into a sheet of 
cling wrap. Spread it a little by lifting the ends of the cling wrap
and finally place it over a cup in th esize desired. Allow the 
chocolate to set by placing it in the fridge or simply leave aside.
when set remove from the cup and pull the cling wrap off.

White Chocolate Mousse.

	4 egg whites
	50 gm sugar
	250 gm white chocolate
	150 gm whipped cream
	100 ml milk
	10 gr gelatine

Melt the white chocolate in the milk in a bain-marie. Add the sugar
and the gelatine and leave to cool to a smooth paste. Whisk the 
egg whites until stiff,  then fold the whipped cream and the cream and 
the egg white into the chocolate mixture. When firm and almost set, 
fill a piping bag with the mousse and pipe decoratively into the 
chocolate basket.

Crystallised orange zest.

Peel two oranges very thinly and cut the zest into fine strips. Place
zest in saucepan and cover with water, bring to the boil and stain. 
Place back into the saucepan, add 300 ml of water and 200 gm of sugar.
Boil utilit becomes light and transparent. Strain and let dry overnight,
but make sure that they are separated nicely or else they will stick 
together.

If pressed for time, pop them in the oven for approx 5-10 minutes @180C.
        

    Re .1:
    
    I am assuming both "gm" and "gr" stand for gram, although the
    correction abbreviation is "g". 
    
    	4 egg whites                          4 egg whites
	50 gm sugar                1 3/4 ounces sugar
	250 gm white chocolate     8 3/4 ounces white chocolate
	150 gm whipped cream       5 1/4 ounces whipped cream
	100 ml milk                3 1/3 ounces milk
	10 gr gelatine                1/3 ounce gelatin
    
    The ounces of milk are fluid ounces (volume).  The other ounces are
    mass.  If you do not have a scale with which to weigh such small
    amounts, perhaps somebody else can help.  Otherwise, you will need to
    compute the density of sugar and gelatin.
    
    The other changes are:
    
    > Place back into the saucepan, add 300 ml of water and 200 gm of sugar.
    
    Place back into the saucepan, add 10 fluid ounces of water and 7 ounces
    of sugar. 
    
    > If pressed for time, pop them in the oven for approx 5-10 minutes @180C.
    
    If pressed for time, pop them in the oven for approximately 5-10
    minutes at 350 degrees Fahrenheit. 
    
    
    				-- edp 

      1 envelope plain gelatin
    1/4 cup water
      2 cups nonfat milk
      8 ounces white chocolate, chopped
      6 egg whites
      1 teaspoon cream of tartar
    1/2 cup heavy cream, whipped
    1/2 cup fresh reaberries
    
    
    Stir gelatin and water, until gelatin is dissolved.  In a heavy
    medium sucepan bring milk to a boil; stir in gelatin and remove
    from heat.  In a medium bowl pour hot milk mixture over chocolate.
    cover with a plate and let cool to luke warm, then refrigerate
    until cool.
    
    In a medium bowl beat egg whites and cream of tartar until stiff.
    Set aside.
    
    In another bowl beat cream until stiff.  Fold chocolate mixture
    into egg whites, then fold in whipped cream.
    
    Spoon into dessert glasses and refrigerate 1 to 2 hours.  Serve
    garnished with fresh rasberries.
    
    Makes 8 servings.

    Since Note 1680 references a Raspberry Mousse thought I'd post one
    that I just cut out from one of the magazines.  It sounds delicious
    and easy!
    
    Serves 6 to 8
    
      2 10-ounce packages frozen raspberries with sugar, thawed
    1/4 cup sugar
      2 tablespoons cornstarch
      1 envelope unflavored gelatin
    1/4 cup water
      1 cup heavy or whipping cream
    
    In food processor, puree rasberries until smooth; press puree through
    wire-mesh sieve to remove seeds.  In 2-quart saucepan, combine sugar
    and cornstarch; stir in raspberry puree until smooth.  Cook over
    medium heat, stirring constantly, until mixture boils; boil 1 minute,
    stirring.  Press plastic wrap directly to surface of mixture; cool
    completely.
    
    Meanwhile, sprinkle gelatin over water; let stand a few minutes
    until gelatin softens.  Cook over low heat until gelatin dissolves;
    cool at room temperature.
    
    In small mixer bowl, beat cream until soft peaks form.  Stir gelatin
    into puree, then fold in whipped cream.  Gently spoon mixture into
    dessert dishes or serving bowl.  Cover, and refrigerate several hours
    or overnight.                                          
    

		CHOCOLATE POTS DE CREME



6 oz. chocolate chips (half a package)

1 egg

1 tsp. vanilla

2 Tbsp. sugar

1/2 cup + 2 Tbsp. half 'n half



Put chocolate chips, egg, vanilla, and sugar in blender and whirl on high 
speed for about a minute to break up the chocolate. Meanwhile, heat the
half 'n half just to the boiling point. Add the half 'n half to the blender
mixture and mix on low speed for about one minute until mixture is smooth.
Pour into 6 demitasse cups and refrigerate for several hours. Serve with
whipped cream. 

    
    I had posted this recipe a while back, but I decided to move it to
    it's own note since it was buried under a non-descript title. I made
    this for Easter Sunday and it was absolutely delicious.  I tried using
    Egg Beaters instead of real eggs, but they just didn't work so I ended
    up using real eggs.  Also, I could not find raspberries in light syrup
    though I went to 3 different supermarkets so I just ended up using
    frozen whole raspberries that I defrosted.  It's fairly time consuming 
    to prepare, and probably mega calories, but it was sure a pleasure
    eating it.
    
--------------------------------------------------------------------------------
Raspberry White Chocolate Mousse Cake

Extracted w/o permission from Gourmet Magazine April 1990
--------------------------------------------------------------------------------
For the white chocolate mousse:

4 large egg yolks
1/3 cup sugar
3 tbsp cornstarch
1 1/2 cups milk
2 tsp vanilla
3 tbsp unsalted butter, softened
9 ounces fine quality white chocolate, chopped
1 cup heavy cream

white chocolate genoise (recipe follows this one), cut horizontally with a
serrated knife into 3 layers

1/4 cup framboise for brushing the cake layers

For the raspberry mousse:

two 10 ounce packages frozen raspberries in light syrup, thawed and drained,
reserving 1/3 cup of the syrup.

1 envelope of unflavored gelatin
3 tbsp framboise
1/2 cup heavy cream
2 1/2 cups fresh rasberries

For the garnish:

- fresh raspberries
- fine quality white chocolate at room temperature, shaved with a vegetable 
  peeler into curls annd kept covered and chilled.
- fresh mint sprigs

Make the white chocolate mousse: In a bowl whisk together well the yolks, the
sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture
until it is just combined.  Add the milk, scalded, in a stream, whisking,
transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute
or until it is very thick and smooth.  Strain the pastry cream through a fine
sieve into a bowl, stir in the vanilla and the butter, and chill the pastry
cream, its surface covered with plastic wrap until it is cooled completely.
In a metal bowl set over barely simmering water melt the white chocolate,
stirring occasionally, and let it cool to lukewarm. In a large bowl whisk 
together the white chocolate and 1 cup of the pastry cream, reserving the
remaining pastry cream for the raspberry mousse, until the mixture is 
combined well.   In a bowl with an electric mixer beat the heavy cream until
it holds soft peaks, whisk one fourth of it into the white chocolate mixture,
and fold in the remaining whipped cream gently but thoroughly.

Line the sides of an oiled 9 1/2 inch springform pan as smoothly as possible
with pieces of plastic wrap (the plastic wrap prevents the filling from 
discoloring and makes unmolding the cake easier), letting the excess hang over
the side, and put an 8 inch cardboard round in the bottom of the pan. Invert
the top layer of genoise onto the round, brush the cake with some of the
framboise, and spread it evenly with half the white chocolate mousse (about 2 
cups).  Invert the middle layer of the genoise onto the mousse, brush it with
some of the remaining framboise, and chill the cake and the remaining white 
chocolate mousse while preparing the raspberry mousse.

Make the raspberry mousse:
In a blender or food processor puree the raspberries with the reserved syrup
and strain the puree through a fine sieve set over a metal bowl, pressing hard
on the solids.  In a small saucepan sprinkle the gelatin over the framboise and
let it soften for 1 minute.  Heat the mixture over moderately low heat, stirring
until the gelatin is dissolved and whisk it into the puree. Whisk the reserved
pastry cream into the raspberry mixture, whisking until it is smooth, set the 
bowl in a larger bowl of ice and cold water, and whisk the mixture until it is
the consistency of raw egg white.  Remove the bowl from the ice water and in a
bowl with an electric mixer beat the heavy cream until it holds soft peaks.
Whisk one fourth of the whipped cream into the raspberry mixture and fold in the
remaining whipped cream gently but thoroughly.
Spread about 1 cup of the raspberry mousse evenly over the middle layer of
genoise in the pan, arrange some of the raspberries neatly around the edge of 
the pan, and continue to arrange the raspberries in concentric circles until
the surface of the mousse is covered.  Spread the remaining raspberry mousse
over the raspberries, invert the third layer of genoise onto the mousse, and
brush it with the remaining framboise.  Spread the remaining white chocolate
mousse over the genoise (the pan will be completely full) and chill the cake,
its surface covered with a sheet of wax paper, for a least six hours or 
overnight.  Remove the side of the pan, peel the plastic wrap carefully from
the side of the cake, and transfer the cake with a spatula to a serving plate.

Garnish the cake:
Arrange some of the raspberries around the top edge of the cake, mound the 
white chocolate curls in the center, and garnish the bottom edge of the cake
with the remaining raspberries and the mint sprigs.

--------------------------------------------------------------------------------
Recipe for White Chocolate Genoise:

3 ounces fine quality white chocolate chopped
2 tbsp unsalted butter, cut into bits
1/2 tsp vanilla
1/2 cup cake flour (not self rising)
1/4 tsp salt
3 large eggs at room temperature
1/3 cup sugar

Line the bottom of a greased 8 1/2 inch springform pan with wax paper, grease
the paper, and dust the pan with flour.  In a metal bowl set over a pan of 
barely simmering water melt the white chocolate with the butter, the vanilla,
and 3 tbsp of water, stirring until the mixture is smooth.  Remove the bowl from
the heat and let the mixture cool.  Into a bowl sift together the flour and
the salt.  In a large bowl with an electric mixer beat the eggs with the sugar
on high speed for 5 minutes, or until the mixture is triple in volume and 
forms a ribbon when the beaters are lifted.  Fold the flour mixture into the
egg mixture until the batter is just combined and fold in the white chocolate
mixture gently but thoroughly.  Pour the batter into the pan, smoothing the
top, and bake the cake in the middlle of a preheated 350F oven for 25 minutes
or until a tester comes out clean.  Transfer the cake to a rack, run a sharp
knife around the edge, and remove the side of the pan.  Invert the cake onto
another rack and remove the wax paper.  Reinvert the cake onto the rack and 
let it cool completely.
    
    

    
    I should also mention that when I made it I used Wild Strawberry
    Liqueur instead of framboise, it still tasted fine.  I also think
    that the reference to the 9 1/2 inch springform pan is incorrect.
    I used the same 8 1/2 pan that I used to bake the cake.  
    
    Lar

    Can the genoise be made one day in advance?  With an infant in the
    house now, I don't have the luxury of spending a whole afternoon
    baking, but I still prefer something elegant, and this sounds perfect.
    
    Sarah
    

    
    I don't see any reason why the genoise couldn't be made a day in
    advance.  Just make sure you let it cool off, then cover it tightly.
    
    - Lar

    None of the above are the genuine, french, chocolate mousse!
    The real stuff has no cream at all in it, only the following:
    
    1 oz dark, unsuitened chocolate of best quality that can be found
    1 egg
    1 spooful of refine sugar
    zest of orange
    a dash of Grand Marnier (orange flavored liquor)
       These ingredients are per person.  If anyone is interested, I'll
    write down the method.
    Ana
    

    
    Definitely don't add the cream!  But DO lace it with raspberry
    puree (or jam even)... it's the BEST combination!

    I need a recipe for Lemon Mousse -- my husband had ordered this for
    dessert the other night and would now like to make it.
    
    Thanks in advance,
    Julie
    

    Here's something that sounds like lemon mousse, although our buddy
    Martha Stewwrt is calling it "Cold Lemon Souffle."  Be warned, the egg
    whites in the recipe are NOT cooked.
    
    3/4 cup sugar
    1/3 cup lemon juice
    1 package unflavored gelatin, softened in 1 TBS water
    6 egg whites
    3/4 cup heavy cream, stiffly whipped
    grated zest of 1 lemon
    fresh mint leaves, candied lemon peel, or lemon slices (optional)
    
    In a small saucepan over low heat, dissolve the sugar in the lemon
    juice.  Add the softened gelatin and cook until mixture is smooth and
    gelatin is dissolved.  Cool the mixture over ice water until slightly
    thickened but not set.
    
    Whip the egg whites until stiff.  Beat in the lemon mixture.  Gently
    fold in the whipped cream and lemon zest.
    
    Spoon the mixture into individual serving dishes or a large bowl. 
    Refridgerate for at least 1 hour before serving.  If desired, garnish
    with mint leaves, candied peel, or paper thin slices of lemon.

quick lemon mousse:

fold lemon curd (buy it in specialty food section of yuppy markets) into
whipped cream - must be heavy REAL whipped cream - fold gently.  Measurements
aren't exact, but I just use a tablespoon full and taste - add more if it
is too "light".  This is luscious, and it tastes even better if you leave
some lemon curd streaks in the mixture.  I use the "whipped cream stabilizer"
powder for this if I can find it - it is made in Germany, I think and it
keeps cream whipped for hours - if not, I serve very quickly after making
this.

Serve crisp thin cookies with this and they think you are a genius in the
kitchen...trust me.

other fast-mousse tricks:

take gelatin of favorite or complementary flavor and mix using the ice cube
method - to a soft set (consistency of cold raw egg whites).  Whip.  Fold
in chopped fresh, canned, frozen well-drained fruit of choice.  Fold in
heavy whipped cream, whipped to stiff peaks, flavored with complementary
flavoring - vanilla, almond, mint.  put in serving dishes, chill to serving
time.  This holds up for 24 hours or more prior to serving.

disclaimer: you can use cool whip with this, but I am only willing to go
so far for convenience - I still use the real stuff.

Flavor suggestions - strawberry-bananna jello with fresh strawberries or
			banannas
		   - peach jello with fresh peaches
		   - raspberry jello with fresh peaches
		   - pineapple jello with pineapple chunks (must be canned
							    or otherwise cooked)