Mousse Au Chocolat
|Egg yolks||4 (Room Temperature)|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Semi sweet chocolate pieces||6 Ounce (1 Cup, 1 Package)|
|Butter||1⁄2 Cup (8 tbs)|
|Almond flavored liqueur/Rum||2 Tablespoon|
|Egg whites||4 (Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
In a small mixer bowl, beat egg yolks until thickened and lemon-colored.
Heat sugar and water in a small saucepan until mixture begins to boil.
Gradually pour hot mixture over egg yolks, beating constantly.
Heat chocolate pieces and butter until chocolate melts.
Stir in liqueur or rum; set aside.
Place bowl with egg yolk mixture in a pan with almost boiling water.
Beat egg yolk mixture 5 minutes or until doubled in volume.
Remove from hot water; beat another 5 minutes.
Pour into a large bowl.
Fold chocolate mixture into egg yolk mixture.
In a small bowl, beat egg whites with cream of tartar until stiff but not dry.
Fold beaten egg whites into chocolate mixture.
Spoon into a large serving bowl or dessert dishes.
Refrigerate several hours.