Mousse au Chocolat Ambassade d'Auvergne

Patricia Wells 'Bistro Cooking'

8 ounces (250 g) bittersweet chocolate, preferably Lindt or
Tobler, broken into pieces
3 tablespoons orange liqueur, such as Grand Marnier
2 teaspoons vanilla extract
8 tablespoons (4 ounces; 120 g) unsalted butter, cut into small pieces
8 large egg yolks
1/2 cup (100 g) sugar
5 large egg whites

Place the chocolate, orange liqueur, and vanilla in the top of a double
boiler over simmering water. Stir until melted. Remove from the heat.
Stir in the butter. Combine the egg yolks and sugar in a large bowl and
beat until thick and pale yellow. Beat in the chocolate mixture while
still lukewarm. Place the egg whites in a medium-size bowl. Beat until
stiff but not dry. Add one-third of the beaten egg whites to the chocolate
batter; mix vigorously. Gently fold in the remaining whites. Do this
slowly and patiently. Do not overmix, but be sure that no streaks of
whites remain. Pour in the mixture into a large serving bowl (I use a
plain white, 2-quart, or 2 l, soufflé dish). Cover securely with plastic
wrap; refrigerate for at least 6 hours before serving.

To serve, pass the bowl with a large serving spoon.
Yield: 8 to 10 servings

sent by (Victor Sack)


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