Subj:  Chocolate Mousse

Just to get the chocolate ball rolling, my very best chocolate recipe.

The One.  The Only.  The Great and Powerful Mousse.

1 cup [2 sticks] unsalted butter
1-1/2 cup sugar
4 oz. unsweetened bitter chocolate
1 tsp. vanilla
4 eggs

1] Cream butter well with sugar.  

2] Melt chocolate, and add it and vanilla to the butter mixture.

3] With an electric mixer set on HIGH or a brace of enthusiastic teenagers, add the eggs,
one at a time, taking five minutes to incorporate each egg before adding the next one. 
That's 20 minutes total.  This is the secret to the whole thing.  Do not under any
circumstances skimp.

4] Turn into a baked pie-crust or small serving cups, and chill at least an hour before
serving--if you can stand the wait.  


Increase chocolate to 8 ounces for amazing decadence.
Decrease sugar to 3/4 cup for a bittersweet effect.
Try different flavour extracts; almond, coconut, mint, rum and brandy are dandy. 

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