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	Chocolate Mousse
		Chocolate mousse is a popular restaurant dessert that is easy to make at home and never fails to impress guests and family alike.
		Chocolate and eggs are the building blocks of chocolate mousse, and, using the amounts recommended in many published recipes, we began our investigation with 4 eggs and 4 ounces of chocolate.
		Though the chocolate was less intense, the flavor of the mousse overall seemed better balanced by the addition of 1/2 cup cream, which had been whipped to soft peaks and folded in.
	home.att.net /~jserdmann2/Recipe-ChocolateMousse.html (867 words)

	triple chocolate mousse cake recipe \| chocolate dessert recipes \| chocolate recipes from the chocolate inn
		Scrape the mousse into a 9-by-3-inch springform pan and, using a small offset metal cake spatula, smooth it into an even layer.
		MILK CHOCOLATE MOUSSE LAYER: Follow the procedure in the steps above, substituting the ingredients listed for the milk chocolate mousse layer for those in the dark chocolate mousse layer, and pouring the milk chocolate mousse over the dark chocolate mousse layer in the pan.
		Scrape the white chocolate mousse onto the milk chocolate mousse layer, smoothing the top with a cake spatula.
	www.thatsmyhome.com /chocolate/triple-chocolate-mousse-cake.htm (648 words)

	Mousse au Chocolate aux Noisettes et au Whiskey (Site not responding. Last check: 2007-10-19)
		Although chocolate mousse can be made plain, in France it is often flavoured with candied orange peel, ginger, or coffee.
		Prepare the mousse: preheat the oven to 200 C (400 F) mark 6.
		Whisk about one-third of the egg whites into the chocolate mixture (it is fine to whisk vigorously this step serves to lighten the chocolate mixture sufficiently that it may be folded into the remaining whites without diminishing their volume).
	www.ibiblio.org /expo/restaurant/menu3/mousse.html (424 words)

	For Chocolate Lovers Only: Milk Chocolate Mousse recipe on StarChefs
		The chocolate you use must be of excellent quality, and remember that if it is not smooth in bar form it won’t be smooth in the finished product, either.
		If you cannot get your chocolate mixture smooth, place it into the workbowl of a small food processor fitted with a steel blade, and process on high speed for two “bursts” of about 10 seconds each, stopping in between to scrape down the workbowl with a rubber spatula.
		If the chocolate mixture is not fully incorporated into the cream, it’s OK. Stop beating, and fold the chocolate mixture gently into the cream with a rubber spatula until the mousse is an even color (be sure to fold up from the bottom, as the chocolate mixture likes to hide there).
	www.starchefs.com /chocolate_lovers/2003/html/april/recipe_02.shtml (776 words)

	Recipes and Cooking with Chocolate Chocolate Mousse Truffles Chocolate Glaze Chocolate Pudding
		Chocolate inspires nearly everyone, from the youngest child to the oldest grandfather.
		Melt the chocolates together in a double boiler over simmering water or in a bowl in the microwave oven on high power for 2 to 3 minutes.
		When chocolates are soft and easily stirred, combine with butter and stir until smooth and well blended.
	www.stuffedchocolate.com /recipes.htm (771 words)

	SPANISH CHOCOLATE MOUSSE
		The mousse should stay for at least 2 hours in the fridge cooling before it is served.
		If you want to get a smooth, light mousse you must be patient when you are mixing the egg whites with the rest of the mixture.
		To serve, decorate the mousse with chocolate hundreds and thousands, or a sprig of mint, or fresh cream, or biscuit.
	www.euroresidentes.com /euroresiuk/Recipies/chocolate_mousse.htm (254 words)

	Chocolate Mousse Recipe - Joyofbaking.com
		Now, sweet dessert mousses are mainly served cold with popular choices containing melted chocolate (white, milk, and dark) or else fruit purées (gelatin is often used to set the mousse).
		While a simple chocolate mousse may be just a matter of folding melted chocolate into whipped heavy cream or beaten egg whites and yolks, this delicious mousse uses a combination of melted chocolate, a sugar syrup, egg yolks, and heavy cream.
		Chocolate Mousse: In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate.
	www.joyofbaking.com /ChocolateMousse.html (558 words)

	Chocolate Mousse Cake - French Pastry
		Using a spatula apply 1/4 to 1/2 inch of mousse to the side of the mousse mold.
		Apply 1/2 the remaining mousse mixture and spread evenly to the edge of the cake.
		Apply the remaining mousse mixture and spread evenly to the edge of the cake.
	www.frenchpastrychef.com /pastry/0401chocmouse.shtml (421 words)

	Chocolate Mousse
		I don't care how 'sixties' it is, most of our friends go berserk for a serious chocolate mousse and many is the conversation that has gone ".and if you'll come over and assemble the new flat-pack furniture for me I'll make you a chocolate mousse" - it's absolutely top bribing material.
		The standard recipe for chocolate mousse involves an egg per person and an ounce of chocolate per egg.
		Melt the chocolate in a microwave or in a bowl over boiling water, but do it enough in advance so that the chocolate has cooled considerably before making the mousse.
	www.aboutfood.co.uk /articles/recipes/recipe-134.html (465 words)

	Gourmet Chocolate Club - Chocolate Mousse Recipes
		Melt the chocolate au bain Marie together with the egg yolk and the milk.
		Once all the chocolate has melted, put it in a bowl and let it cool down for about 5 min.
		Whip the cream and when the chocolate is almost cold slowly mix it together.
	www.chocolatemonthclub.com /recipes/chocolate-mousse.htm (311 words)

	GourmetSleuth - Chocolate Mousse Pie
		A traditional chocolate mousse is made with eggs, butter, sugar and chocolate.
		A standard chocolate mousse requires cooking the egg yolks and chocolate mixture, then beating the egg whites separately and folding them into the cooled mixture.
		However, if you look at the full nutrient chart you will see that eating the Mousse Pie with crust is very close to the same values as a serving of standard Mousse only.
	www.gourmetsleuth.com /recipe_moussepie.htm (560 words)

	Real French Chocolate Mousse (Site not responding. Last check: 2007-10-19)
		In a seperate bowl, with a clean whisk or beater, beat the egg whites until they are stiff enough to form stiff peaks on the wires of the whisk.
		Spoon the mousse into the oiled mold or dessert cups and refrigerate for at least four hours or until it has set.
		With a wire whisk, rotary or electric beater, whip the chilled cream in a large chilled bowl until it is firm enough to hold its shape softly.
	www.bigoven.com /recipe11881 (765 words)

	French Food and Cook : Mousse au Chocolat
		2- Cut the chocolate and butter in small squares and put them in a small heavy saucepan with 2 spoons of Cointreau and 2 spoons of water.
		The chocolate must not stick to the pan.
		5- Spoon by spoon (quarter by quarter), gently incorporate the egg whites to the chocolate mixture; you can do it simply with a whisk (you just need to do quick and light moves, you must not "break" the bubbles kept in the whites).
	www.ffcook.com /pages/rmouscho.htm (245 words)

	WFIU: Noon Edition Chocolate Mousse
		Place the chocolate and butter in a bowl over simmering water.
		Remove mousse from mold and place on a serving plate.
		Combine chocolate and butter in bowl and place over simmering water until melted.
	www.indiana.edu /~wfiu/ne_mousse.htm (199 words)

	Out of the Frying Pan! Recipes: Chocolate Mousse (Site not responding. Last check: 2007-10-19)
		Chocolate Mousse is a classic French dessert that always renders applause.
		Melt chocolate in a double boiler, stirring occasionally until smooth.
		Carefully fold the egg whites into chocolate mixture stirring gently until mixture is well combined.
	www.outofthefryingpan.com /recipes/mousse.chocolate.shtml (290 words)

	Simply Recipes: Chocolate Mousse Recipe
		Chocolate mousse is a great dessert for entertaining because 1) it looks pretty, 2) everyone gets their own serving, and 3) you can make it a day ahead of time.
		If you incorporate the egg yolks when the chocolate is too warm, it will cook, if too cold, it will seize up when the other ingredients are added.
		If you are going to serve the mousse straight - with no added cream or fruit, and you love the taste of barely sweet dark chocolate, your mousse will be perfect with the 70%.
	www.elise.com /recipes/archives/001519chocolate_mousse.php (1130 words)

	Chocolate Mousse Recipes at Cooking.com
		Chocolate is perfectly acceptable as part of a balanced diet.
		Furthermore, studies have shown that bacteria in the skin, not chocolate, is the cause of acne in teenagers.
		Let chocolate mixture stand until cool to the touch yet still fluid (if chocolate is not cool enough, it will seize into tiny flecks when folded into the whipped cream).
	www.cooking.com /recipes/static/recipe3181.htm (339 words)

	White Chocolate Mousse
		White chocolate is not actually chocolate at all, but cocoa butter with the chocolate liquor left out.
		This dessert was originally concieved as a dark chocolate mousse by Chef Andrea Apuzzo of Andrea's Restaurant in Metairie, Louisiana, when he was executive chef at the Royal Orleans Hotel before opening Andrea's.
		The key to a great chocolate mousse is that you can't incorporate hot melted chocolate into whipped cream.
	www.gumbopages.com /food/dessert/wchoc-mousse.html (333 words)

	Chocolate Mousse I - Allrecipes
		This recipe can be made per person, using one ounce of chocolate and one egg for each.
		Remove from heat and beat egg yolks into chocolate with electric mixer.
		Stir a large spoonful of egg whites into chocolate mixture to loosen.
	allrecipes.com /recipe/chocolate-mousse-i/detail.aspx (255 words)

	Chocolate Mousse
		Mousse was never meant to be made from a mix,- it should be made with real chocolate," Methos said disdainfully.
		Running forward, Richie grabbed the bowl of chocolate mousse from the shocked hands of his paramour.
		Richie moved to dip his fingers into the mousse again, only to have the bowl grabbed from his hands.
	www.squidge.org /~peja/highlander/ChocolateMousse.htm (751 words)

	Recipe: Swiss Chocolate Mousse
		This extra light, foamy mousse is perfect for a buffet when you are also serving other desserts—it adds just the right chocolate note without being overly rich.
		Because this mousse uses gelatin to help it to set, it is better to prepare it the day before you intend to serve it.
		When it is cool, whisk about a third of the meringue into the chocolate, then quickly fold the chocolate mixture back into the remaining meringue.
	www.nickmalgieri.com /recipes/swiss_mousse.html (309 words)

	Chocolate Mousse
		Whip the cream with the sugar, fold in the raspberry puree, and spoon into a pastry bag with a large star tip.
		Place the chocolate baskets beside them and pipe in a portion of raspberry cream.
		Chocolate: A Sweet Indulgence, by Karl Petzke and Sara Slavin
	www.globalgourmet.com /food/egg/egg0298/mousse.html (281 words)

	Mousse - Wikipedia, the free encyclopedia
		Mousse is a form of creamy dessert typically made from egg and cream usually with other flavors such as chocolate or fruit.
		The ingredients are beaten separately and then folded together carefully to produce a light and fluffy yet extremely rich confection.
		Due to usage of raw eggs, eating mousse may lead to food poisoning, caused by salmonella bacteria.
	en.wikipedia.org /wiki/Chocolate_Mousse (217 words)

	Salty's WHITE CHOCOLATE MOUSSE CAKE
		Working quickly, because the mousse softens the longer it remains at room temperature, cover the jelly with one-third of the mousse (avoiding the sides), then repeat with the next layer, omitting the jelly.
		Press the white chocolate shavings into the mousse until the entire cake is evenly covered.
		Melt the white chocolate in a double boiler or a stainless-steel or glass bowl placed over a saucepan filled with simmering (not boiling) water.
	www.saltys.com /recipes/desserts/wchocolatemoussecake.asp (684 words)

	Chocolate: Chocolate Mousse Napoleons (Site not responding. Last check: 2007-10-19)
		We will make a classic chocolate mousse and a crispy wafer with nuts made out of easy to use filo dough.
		Beat chocolate and cream vigorously with a wire whisk until thoroughly mixed -- add vanilla and continue beating until mixture forms a smooth fluffy consistency.
		Spoon a portion of the chocolate mouse onto the wafer.
	www.sallys-place.com /food/columns/williams/choc_doahead.htm (796 words)

	Nothing is smoother than...Mousse
		Store-bought chocolate chips are great for chocolate chip cookies, but they contain stabilizers that can create a slightly grainy mouth-feel.
		The key to folding in the whipped cream is to first add a small portion of the whipped cream to the mousse base to lighten it, which makes it easier to combine the heavier base with the lighter whipped cream.
		Dark Chocolate Mousse with Cocoa Nibs is a basic chocolate mousse made with a high-percentage chocolate and enhanced with cocoa nibs, which create interesting texture and a more complex cocoa flavor.
	www.chocolate.com /chocolatier/nothing-is-smoother-thanmousse.html (448 words)

	Chocolate Mousse
		Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
		Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
		As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
	www.jacquespepin.net /members/recipes/chocolatemousse.html (152 words)

	Chocolate Mousse Recipe
		Melt the chocolate in a pan, over low heat, with a few tbsp.
		Add the beaten egg whites to the melted chocolate and slowly mix it in.
		Fill the mousse in individual glasses or bowls for each member or guest and chill overnight.
	www.dotcomwomen.com /food/chocolate/chocolate-mousse.shtml (111 words)

	Whipped Chocolate Mousse Recipe
		Stir about a third into the cooled chocolate; stir and fold in the remainder.
		Stir about a quarter into the chocolate mixture; then fold in the remainder.
		Variation: For a marbled appearance, once the mousse and cream have been folded together, partially fold in an additional 1/3 c lightly whipped cream and swirl.
	www.hugs.org /Whipped_Chocolate_Mousse.shtml (200 words)

	Chocolate Banana Mousse on Sticks
		For the mousse, melt white chocolate in a double boiler, or in a small saucepan set over a larger pot of simmering water.
		To assemble sticks, use a pastry bag with a 1-inch diameter hole (without a pastry tip) to pipe chocolate mousse onto a baking sheet.
		Next, use the same size pastry bag to pipe the banana mousse on top of the eight strips of chocolate mousse.
	www.azcentral.com /home/recipes/articles/1013foodonastick13rec03.html (329 words)

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