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Chocolate Mousse
This recipe comes from  which is one of the recipe groups at It was submitted by Bella:

"Chocolate mousse is a French classic, and one of the hallmark recipes of French restaurants around the world. Of course, it has also become an international favourite, and turns up on dessert carts wherever fine sweets are enjoyed.

This is a slightly dense, very smooth, chocolatey mousse. Since the flavor of any mousse depends so much on the special character of the chocolate used, it is worth selecting a high-quality brand, like for instance Lindt Excellence.

For a mousse with a hint of orange, add orange zest and Grand Marnier. For a pure, smooth chocolate flavor, omit the orange zest and use creme de cacao instead of Grand Marnier".


8 oz bittersweet (not unsweetened) chocolate
3 tbs unsalted butter
1/3 cup granulated sugar
4 large egg yolks
Generous pinch of very finely grated orange zest (orange part of skin) - add only if Grand Marnier is used
1 tbs creme de cacao (or coffee) or Grand Marnier
1 tsp vanilla extract
1 1/2 cups heavy (whipping) cream
Whipped cream or creme fraiche, for garnish (optional)


In the top of a double boiler, over about 1 inch hot but not simmering water, heat chocolate and butter, stirring occasionally, until melted and smooth. Set aside with top of double boiler still over bottom to keep chocolate warm.

In a medium, non-aluminum saucepan, over medium-low heat, whisk together sugar, egg yolks, orange zest (if used), and 2 1/2 tbs hot tap water, until blended. If using a candy thermometer to gauge doneness, clip it to pan side, inserting so tip is completely submerged but not touching pan bottom. Continuously whisking and scraping pan bottom, adjust burner and cook so mixture heats efficiently but gently so that it does not near boiling point (which might cause the yolks to curdle). If mixture begins to overheat, lift from burner, whiching a few seconds. Continue whisking for about 4 minutes, until mixture is slightly hot to the touch, light, and slightly thickened (or until it registers 160 - 161F on candy thermometer).

Immediately remove pan from heat and whisk in creme de cacao (or Grand Marnier), vanilla, and 1/3 cup hot tap water. Strain mixture through a fine sieve into chocolate. Whisk mixture into chocolate until well blended and smooth. Immediately whip cream in a larger mixer bowl with mixer on high speed, until cream stands in soft peaks. Whisk about 2 tbs cream into slightly warm chocolate mixture. Then whisk chocolate mixture into cream until completely smooth and well blended.

Spoon mousse into individual bowls, demitasse cups, or sherbet dishes; mousse is rich so keep servings fairly small.

Chill thoroughly, at least 4 hours, before serving. Garnish servings with dollops of whipped cream or creme fraiche, if desired. Do not allow mousse to stand unrefrigerated for more than a few minutes before serving, or it will become too soft. Enjoy!

Serves 9 - 12