I love Chocolate.
As I have been confined with illness for the last 3 weeks, I just can't believe there isn't any Chocolate in this House. This must be a crime. As I spoke with my Sister, she told me I would never get well, unless I have Chocolate. Yes, I sent my beloved Husband out with instructions on what to bring back - and first on the list -- you guessed it - Chocolate, now maybe I will get better.
This recipe is the easies and richest of all my recipes.
If you can boil water, you can do this.
You keep several recipes that are just so simple, but are so showy that it boggles the mind.
I hope I will be up again just to make Chocolate Mousse --- Keep this recipe close -- you will use it over and over again.
CHOCOLATE MOUSSE - Carol Jean Brown
1/4 cup sugar
1/3 cup water
1 1/2 cup heavy cream
1 - 6 oz. pkg. choc. Chips (semi sw.)
1/2 lid of Rum extracts
3 egg yolks
1/2-cup almonds (opt) chopped
Combine sugar and water in small saucepan and boil for 3 min. Set aside to cool.
In a large bowl whip cream until very stiff. Chop chips in blender until very fine.
Pour hot mixture in the blender. Blend.
Add a little of the hot mixture to the eggs and then Add egg yolks and rum extract and almonds into the blender. (This way your eggs won't cook or scramble) Fold choc. Mixture (From blender) to cream.
Mix.
Freeze or chill, in mass or individual dishes. Excellentt both ways.
