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Mousse is the modern day version of pudding. Originally, the word mousse came from the French term meaning "foam" or "froth". This frothy, elegant dessert is as easy as pudding to make. All mousses are made about the same way. Most recipes begin with a liquid mixture like cooled, melted chocolate or pureed fruit. Stiffly whipped egg whites or whipped cream are then folded into the liquid mixture. Once combined, mousses need to set either in a mold or individual serving glasses. Mousses can also be used in trifles or between layers of a cake.

I hope you enjoy the below recipe and the recipe links below that.

Jamoca Mousse

2/3 cup semi-sweet chocolate chips
2 teaspoons instant coffee, dissolved in 1 tablespoon of hot water
4 eggs, separated
2 teaspoons brandy
whipped cream

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Place chocolate and coffee in top of double boiler. Stir until chocolate is melted. Remove from heat and carefully blend in egg yolks. Beat egg whites until stiff and gently fold into chocolate mixture with brandy. Spoon into individual serving dishes. Chill at least 4 hours. Serve topped with whipped cream.


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