chocolate mousse #03

MOUSSE TOPPING CRUST (OPTIONAL Melt chocolate in top of double boiler over warm, not boiling, water. Let cool to lukewarm. Add whole eggs and egg yolks. Mix until well blended. Add vanilla. Whip cream and powdered sugar until soft peaks form. Beat egg whites until stiff. Stir in a little cream and egg whites into chocolate mixture. Then fold in remaining cream and egg whites, making sure it is all well blended. Refrigerate at least 8 hours. Serve in deep wine glasses or champagne glasses. Whip cream and sugar for topping. Note: This chocolate mousse may also be made in a 10 inch springform pan with a crust. Prepare a crust of cookie crumbs, butter and sugar and line the bottom and side of pan. Pour chocolate mixture into crust (may be frozen at this point). When ready to use, thaw in the refrigerator overnight. If not frozen, refrigerate for at least 8 hours. When ready to serve, top with sweetened whipped cream. Yield: 12 to 14 servings. GEORGEA MCKINLEY GREAVES (MRS. THOMAS G.) GREENVILLE, SC From , by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive,