MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hippo Pot de Mousse
Categories: Five, Desserts, Chocolate, Dairy, Nuts
Yield: 6 Servings

4 oz Semisweet chocolate
2 oz Bittersweet chocolate
2 c Heavy cream; well-chilled
- whipping cream will do
- nicely
1 ts Almond extract

Melt the chocolate together in the top of a double boiler.
Be careful to do this slowly, so as not to burn the
chocolate, and to keep all moisture away from the pot. Let
the chocolate cool for five minutes.

While the chocolate cools, whip the cream and almond
extract together until very stiff. Gently fold the cooled
chocolate into the whipped cream. There will be many
flecks of chocolate in the mixture.

If you're not going to eat it all yourself, spoon into six
large wine glasses. Chill one hour.

Yield: Serves one to six people.

NOTES: Extremely quick and easy chocolate mousse -- This
is an adaptation of a very easy chocolate mousse recipe
from Sandra Boynton's hilarious book, "Chocolate, the
Consuming Passion." It requires none of the laborious
preparation that most French mousse recipes call for, and
really optimizes the effort needed to consume the
chocolate, which is, after all, what this is all about.

If you're careful, you can also melt the chocolate in a
microwave oven, in its wrapper. If you try this, be
especially mindful of the semisweet chocolate, as the
sugar therein caramelizes very quickly, leading to an
awful mess (and ruined chocolate).

From: Chris Kent, Digital Equipment Corp., Western
Research Lab, Palo Alto, Calif., USA

From: http://www.recipesource.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Guatemala San Sebastian Coffee Chocolate Mousse
Categories: Desserts, Chocolate, Dairy
Yield: 5 servings

1 ts Unflavored gelatin
+=OR=+
1 tb Modified tapioca starch
1 tb Cold water
2 tb Hot water
1/4 c Dark cocoa powder
1/3 c Powdered sugar
1 c Heavy cream
1 Vanilla bean; seeds
- scraped
+=OR=+
1 ts Vanilla extract
1/4 c Brewed dark roast coffee
Shaved chocolate; garnish
Fresh fruit; garnish

Recipe courtesy of Robert Irvine

Add the gelatin and cold water to a small bowl and allow
it to sit for 2 minutes. Add hot water and stir until
the gelatin is dissolved.

COOKS NOTE: If you are using modified tapioca starch,
this step is not necessary just add it to cocoa mixture
and continue.

In a stand mixer, add the cocoa and sugar and blend on
low speed with the whisk attachment, until well
combined. Add the cream, vanilla bean seeds and coffee
and mix on high speed until stiff peaks are formed. Stir
in the gelatin and mix for 1 minute. Remove the mousse
from the mixer and portion into serving dishes.
Refrigerate for 1 to 2 hours. Garnish with shaved
chocolate or fresh fruit and serve.

Yield: 4 to 6 portions

RECIPE FROM: https://www.foodnetwork.com

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