Mousse au Chocolat
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
mousse is best if it's made a couple of days before
g (good 14 oz) white chocolate
8 egg whites
1/2 tsp cinnamon
1 tbs freshly squeezed lemon juice
1/2 tsp finely grated lemon peel
4 dl (2 cups) whipping cream
chop the chocolate and put in a bowl over a waterbath.
Make sure the water is not too hot - the chocolate
should just barely melt.
the bowl from the heat and set aside.
the egg whites very stiff in a bowl.
beat in the lukewarm white chocolate into the egg
whites, which will then fall apart - and that's just
what they're supposed to do, so don't panic!
cinnamon, lemon juice, and lemon peel.
fold it into the chocolate mixture.
Pour the chocolate mousse into a bowl, cover with
plastic foil and leave in a cold place overnight so
that the mousse sets properly.
8 - 10
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