MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: Chocolate Mousse Dessert
Categories: Chocolate, Mousse, Desserts
     Yield: 1 Serving

          Chocolate Mousse:
     6 oz Semisweet chocolate chips
          - or chunks
     5 tb Water; boiling
     4    Eggs; separated
     2 tb Dark rum or coffee liquer
          Graham Cracker Crust:
    15    Graham crackers
     1 tb Sugar
   1/2 ts Cinnamon
   1/4 c  Butter; melted

 Put the chocolate in a blender on high for 6 seconds or so. Scrape
 the sides of the blender with a knife. Add the water and blend on
 high for 10 seconds. Then add the yolks and liquer/coffee and blend
 until smooth.

 Meanwhile, beat the egg whites to stiffness.

 Fold the chocolate into the egg whites. Pour mousse into cups or
 into the graham cracker crust. It makes about 4 to 6 servings.

 Break the crackers into a blender and blend into crumbs. Place the
 crumbs into a bowl. Stir in the sugar, cinnamon, and add the butter
 and mix. Press into a pie plate and chill before adding filling.

 I cheated and bought a Keebler shell. I brushed it with egg white and
 baked it at 350°F for 5 minutes. I guess you could do that with this
 crust, never tried.

 Your standard toll-house chocolate works fine for the mousse but the
 Ghirardelli chocolate made my knees weak! I also used anisette
 instead of rum.

 You should have seen my kitchen! Flour and chocolate everywhere! At
 least I got to lick the bowl.

 Recipe by Jessica Chaiken <[email protected]>

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