Pat Brown's Recipe

Chocolate Mousse

Category: Recipes

8 eggs, separated & at room temperature
12 oz. semisweet chocolate pieces
10 TBLS. sweet or lightly salted butter
1/4 C. cognac/brandy OR 2 tsp. orange extract and enough water to equal 1/4 C liquid
whipped cream


1. Melt butter & chocolate pieces in double broiler over hot (not boiling) water.
2. Beat in egg yolks one at a time; beating well after each yolk is added.
3. Let cool 10 minutes.
4. Stir in cognac/brandy/orange extract liquid.
5. Beat egg whites until stiff, moist peaks form.
6. Gently fold in chocolate mixture into egg whites just until mixed.
7. Put mixture into serving dish & refrigerate until set (usually 4 hrs.).
8. Top with whipped cream.

Yield: 2 quarts
Serves: 10-12