Super Chocolate Mousse

Title: Super Chocolate Mousse
Subject: semi-sweet chocolate morsels; sugar; water; brandy; egg yolks; heavy cream; vanilla extract; egg whites; whipped cream
Description: Card 1 Front:

SUPER CHOCOLATE MOUSSE

1 12-oz. pkg. (2 c.) semi-sweet chocolate mor-
sels
1 cup sugar, divided
1/4 c. water
1/4 c. brandy
4 egg yolks, beaten
1 1/2 c. heavy cream
1 measuring tablespoon vanilla extract
6 egg whites
Garnish (Optional) - whipped cream

In lg. heavy saucepan, combine chocl morsels,
1/2 c. sugar, water and brandy. Cook over low
heat until morsels melt and mixture is smooth;
stirring constantly. Bring just to a boil
over low heat; stirring occasionally.

Card 1 Back:

Remove from heat; set aside. In lg. bowl,
gradually beat melted chocolate mixture into bea
ten egg yolks, using a wire whisk. Beat until
smooth. Chill chocolate mixxture over ice
bath for about 10 minutes or until mixture
mounds from spoon; stirring occasionally.
In sm. chilled bowl, beat heavy cream and
vanilla until stiff peaks form; set aside.
In lg. bowl, beat egg whites until soft peaks
form. Gradually add remaining 1/2 c. of sugar,
beating until stiff peaks form. Gr

Gradually fold a small amount of beaten egg
whites into chilled chocolater mixture. Then
fold in remaining egg whites. Fold in whipped
cream. Pour into 8-cup souffle dish.
Chill in refrigerator several hours. Garnish
with rosettes of whipped cream. 15-16 servings.

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# Super Chocolate Mousse

*Makes 15–16 servings*

## Ingredients

- 1 (12-oz.) pkg. (2 cups) semi-sweet chocolate morsels
- 1 cup sugar, divided
- 1/4 cup water
- 1/4 cup brandy
- 4 egg yolks, beaten
- 1 1/2 cups heavy cream
- 1 Tbsp vanilla extract
- 6 egg whites
- Whipped cream, for garnish (optional)

## Instructions

1. In a large, heavy saucepan, combine chocolate morsels, 1/2 cup sugar, water, and brandy. Cook over low heat until morsels melt and mixture is smooth, stirring constantly. Bring just to a boil over low heat, stirring occasionally.
2. Remove from heat; set aside. In a large bowl, gradually beat melted chocolate mixture into beaten egg yolks using a wire whisk. Beat until smooth.
3. Chill chocolate mixture over an ice bath for about 10 minutes, or until mixture mounds from a spoon, stirring occasionally.
4. In a small chilled bowl, beat heavy cream and vanilla until stiff peaks form; set aside.
5. In a large bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar, beating until stiff peaks form.
6. Gradually fold a small amount of beaten egg whites into the chilled chocolate mixture. Then fold in remaining egg whites. Fold in whipped cream.
7. Pour into an 8-cup soufflé dish.
8. Chill in refrigerator several hours. Garnish with rosettes of whipped cream before serving.
Source: RCA0008 - Florida Collection of Typed Cards (eBay)
Date: 1960s
Rights: Personal/Family
Format: Typed recipe card
Identifier: RCA0008-20260621-0001
Coverage: Florida, US