*  Exported from  MasterCook  *

                             Mocha Mousse2

Recipe By     : Corwin John Joy <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Mousse

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/4  c             Powdered sugar
  3      tb            Rum
  3      tb            Grand marnier
  6      oz            High quality milk chocolate
  2      ts            Powdered instant coffee --
                       - not freeze dried
  1      c             Water
  2                    Egg whites -- stiffly beaten
  2      c             Whipping cream
  1                    Orange zest -- grated
                       Fresh strawberries (optional)

Cut the milk chocolate into small pieces. Place chocolate, coffee,
and rum in a medium size heatproof bowl. Bring 1" of water to a
simmer in a wide skillet. Turn the heat off and wait 30 seconds (milk
choclate burns easily--do not turn the heat back on unless you
absolutely must). Set bowl of chocolate in pan of hot water. Stir
chocolate mixture constantly until melted and smooth. Remove
chocolate from heat and let cool until a small dab on your upper lib
feels slightly cool, about 85°F. Whip egg whites until stiff, but not
dry, and fold half of them into the chocolate. In a second bowl, whip
the 2 cups of cream until just before soft peaks form. Add 1/4 of
powdered sugar and then gently fold *half* of the cream into the
cooled milk chocolate mixture (when adding cream to egg whites be
careful to always stir in the same direction to avoid breakage, a
rough grainy appearence, if this should happen it can be fixed with
an electric mixer). To the remaining half of the cream, add the grand
marnier and grated orange peel; then fold the remaining egg whites
into this mixture.

That's it! Now just layer the cholate and orange mousse mixtures in a
wine glass, chill for at least 2 hours, and decorate with fresh
stawberries before serving.


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