Alice's Luscious Chocolate Mousse

==Description==
This recipe is from Alice Medrich's Bittersweet.
This recipe is quite easy, especially if you're not concerned about eating raw eggs (I've made this 3 times now, and I'm still here! LOL). The mousse is luscious and intense - the flavor of the chocolate is the star here so use the best quality that you can find. You may use this as a filling for cakes or tortes as well (enough for 2 thick layers of mousse for a 9" cake).
 
== Ingredients ==
* 6 	 ounces Bittersweet Chocolate or Semisweet Chocolate, finely chopped
*1/4 	cup water or Coffee or Milk or 1/2 cup Heavy Cream (if you want a creamier, not-too-intense mousse)
*1 1/2 	tablespoons Brandy or Rum or Liquor, of choice (optional)
*3 	Eggs, at room temperature
*3 	tablespoons water
*3 	tablespoons Sugar
== Directions ==
* Place chocolate and 1/4 cup of water (or liquid of your choice) in a medium microwave-safe bowl.
* Melt chocolate in the microwave for 30 sec on HIGH, stir.
* Repeat the zapping and stirring until Chocolate Mixture is smooth and completely melted.
* Stir in Brandy (or other Liquor), if using and set aside.
* In a medium heatproof bowl, whisk eggs with the 3 TB water and Sugar until well-blended.
* Set bowl in a Skillet of barely simmering water, stirring constantly, cook egg mixture until it registers 160°F on instant-read thermometer (remove bowl from the Skillet to check temp).
* Once the temp has been reached, remove bowl from Skillet and beat with an electric mixer at high speed for at least 3-4mins, until eggs have a texture similar to softly whipped cream.
* Fold about 1/4 of the egg mixture into the melted Chocolate.
* Scrape the lightened chocolate mixture into the remaining beaten Eggs and fold gently, until evenly incorporated.
* If egg safety is not an issue, omit the heating step- whip the eggs with the Sugar (omit the water, as it's added just to prevent eggs from scrambling) and proceed accordingly.
* Now you may divide mousse into individual ramekins or glasses, Chill for at least 1 hour until set; cover with plastic wrap if you're not serving within a few hours.
* You may also use the mousse as a cake filling 
* 13. If you're using very high percentage chocolate (70% and above), you may want to increase Sugar to 4 1/2 TB.
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Category: French Desserts
Category:Desserts
Category:Recipes
Category: French Recipes
category:bittersweet chocolate Recipes
category:semi-sweet chocolate Recipes
category:ultra-pasteurized cream Recipes
category:heavy cream Recipes
category:chocolate Recipes
category:Sugar Recipes
category:coffee Recipes
category:brandy Recipes
category:Liquor Recipes
category:Desserts with Rum