*  Exported from  MasterCook  *

           Elizabeth David's Mousse au Chocolate l'Orange

Recipe By     : Therese Cruz <[email protected]>
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4      ounces        good quality bitter chocolate -- broken into squares
  4                    egg yolks -- well beaten
  1      ounce         butter -- softened
                       juice of 1 orange
  4                    egg whites

         French Provincial Cooking [I used this to doctor a chocolate
         cake that dried out because it had been sitting in the
         fridge for several days.  I crumbled the cake and mixed it
         with the mousse and put them in individual containers.]

         E. David writes: Nearly everyone knows and appreciates the
         old and reliable formula for a chocolate mousse-4 yolks
         beaten into 4 oz. of melted bitter chocolate, and the 4
         whipped whites folded in.  Here is a slightly different
         version, its faint orange flavor giving it originality.
         Break 4 oz of good quality bitter chocolate into squares and
         put in a fireproof dish in a low oven.  When the chocolate
         is soft, after a few minutes, take it from the oven, stir in
         4 well-beaten yolks, then 1 oz. of softened butter, then the
         juice of 1 orange.  Use a Seville orange when in season; its
         aromatic flavor comes through better than that of the sweet
         orange.  Beat the 4 egg whites as for a souffle and fold
         them into the chocolate mixture.  Pour into little pots,
         glasses, or coffee-cups.  This quantity will fill 6.  Put in
         the refrigerator or a cool larder until ready to serve.
         Should you have some orange liqueur such as Grand Marnier or
         Curacao, add a spoonful in place of the same amount of
         orange juice.




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