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The classic French version of this heavenly dessert
takes forever to make and you still have a big mess to clean
up. This one takes only 60 seconds and you can't tell the

1 c. semi-sweet chocolate
chips or pieces (6 oz.)
1 egg
1 c. heavy cream
1 tsp. vanilla or 1 Tbsp.
liqueur (Grand Marnier,
Cognac, Amaretto, Kahlua,
Place the chocolate, egg and flavoring in a blender or
food processor. In a saucepan or microwave oven, scald the
cream until little bubbles form around the edges, but do not
boil it. With the machine running, pour in the hot cream and
blend for 1 minute until the chocolate is melted and smooth.
Pour the chocolate mousse into 4 individual serving glasses or
bowls. Cool slightly, then cover with plastic wrap. Refriger-
ate the mousse for several hours until set. If you prefer, the
mousse can be made ahead and stored in the freezer for later
use. Before serving, top with whipped cream and shaved choco-
late or Chocolate Leaves. Makes 4 servings.
Idea: This makes a very thick mousse. If you prefer to
lighten it a little, beat 2 egg whites until stiff but not dry
and fold into the mousse before refrigerating. This also
increases the number of servings.
This recipe is excerpted from The Everyday Gourmet (R)
by Kathleen Perry, published by Warner Books, l986.

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