*  Exported from  MasterCook  *
                           Mousseline au Chocolat
 Recipe By     : Julia Child
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chocolate                        Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    egg yolks
      3/4  cup           sugar -- extra fine
      1/4  cup           orange liqueur
    6      ounces        semisweet chocolate
    4      tablespoons   strong coffee
    1 1/2  sticks        unsalted butter -- softened
      1/4  cup           orange peel -- glazed, optional
    4                    egg whites
    1      pinch         salt
    1      tablespoon    sugar
    2      cups          creme anglaise -- vanilla flavored OR
                         whipped cream -- sweetened
     Beat the egg yolks and sugar together until the mixture is thick, pale
 yellow and falls back upon itself forming a slowly dissolving ribbon.  Beat
 in the orange liqueur.  Set mixing bowl over not-quite-simmering water and
 continue beating for 3-4 minutes until
 the mixture is foamy and too hot for your finger.  Then beat over cold
 water for 3-4 minutes until the mixture is cool and again forms the ribbon.
  It will have the consistency of mayonnaise.  Melt the chocolate with
 coffee over hot water.  Remove from heat and beat
 in the butter a bit at a time, to make a smooth cream.  Beat the chocolate
 into the egg yolks and sugar, then beat in the optional orange peel.  Beat
 the egg whites and salt until soft peaks are formed sprinkle on the sugar
 and beat until stiff peaks are formed.  Stir 1/4 of the egg whites into the
 chocolate mixture.  Fold in the rest.  Turn into serving dish, dessert cups
 or petits pots.  Refrigerate for at least 2 hours or overnight.  Pass the
 sauce or whipped cream separately.
     Source: Mastering the Art of French Cooking by Julia Child
     Me ke aloha,  Mary
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