Per 2-4 people (I've used as many as 12 eggs, but I beat the whites in batches):
3 oz bittersweet or semi-sweet chocolate
2 large eggs, separated, and all the icky bits removed from both white and yolk
1 tbsp liqueur
(I like Kahlua, Tia Maria, etc, but it's also very good with Cointreau or other fruity liqueurs. I'm less enamored of minty ones, even though I do generally like the mint/chocolate combo)
Melt chocolate. Add liqueur and egg yolks. Mix well. Beat whites until you can turn the bowl upside down. Fold in chocolate mixture. Chill a few hours.
It's fabulous with a base: a large brownie the size of the bowl is good. People seem to like whipped cream too: the real thing, not the junk from the can. No sugar added, please! Walnuts are good too, both as decoration as well as texturally. Chocolate curls look lovely.
This WILL NOT work with milk chocolate or white chocolate, it doesn't set properly - with semi-sweet it sets quite firmly.
Once I brought a chocolate mousse to a potluck: brownie base, white chocolate mousse layer between two dark layers, whipped cream decorations, and I received two marriage proposals because of it *g*. Not serious, but still, it was orgasmically popular.
If I don't send you the other recipes, mail me at home. I definitely have an exquisite creme brulee recipe, and I think I have tiramisu too.
Charlene in St Louis
(6/6/01)
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