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Chocolate Bavarian Cream Mousse
December 28, 2009
3:43 pm
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CindyP
Hart, MI
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October 17, 2008
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Chocolate Bavarian Cream Mousse

1 envelope Knox unflavored geletine

1/2 c sugar

1/8 tsp salt

2 eggs, separated

1 c milk

1 (12 oz.) pkg semi-seet chocolate chips

1/2 tsp vanilla

1 c heavy cream, whipped

Mix gelatine, 1/4 c sugar, and salt thoroughly in a sauce pan.

Beat egg yolks and milk together.  Add to gelatine mixture.

Add chocolate and cook over medium; heat stirring constantly until gelatine is dissolved and chocolate melted.

Remove from heat and beat with beater until chocolate is blended.

Stir in vanilla.

Chill to egg white consistency.

Beat egg whites until stiff.  Beat in 1/4 c sugar.  Fold into chocolate gelatine mixture.

Fold in whipped cream.

Turn into mold.

**This was one of my 8th grade Home Ec recipes.  I remember this being sooooo good!  I used to use one of those lime green tupperware molds…..the one that you could change the top cover to make different "pictures"……….

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

December 28, 2009
3:50 pm
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Leahld22
Newburgh, IN
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I should not even be knowin how to make this!Help

Life is too important to be taken too seriously.

December 28, 2009
9:24 pm
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Farmgirl wannabe
Mighty Chicken
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I'm thinking this might fit real well into my New Year's Eve menu.  (I don't have a menu yet, but I can plan everything around dessert, right?)  Thanks for sharing. Chef

Sandra

December 28, 2009
9:51 pm
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Pete
WV
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Sure, Sandra!  Makes good sense here to plan the rest of the meal around the dessert!!

Anulos qui animum ostendunt omnes gestemus!

December 29, 2009
5:54 pm
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Valerie
East Central Minnesota
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February 8, 2009
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Leahld22 said:I should not even be knowin how to make this!Help



French I hear ya!

"Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read." – Groucho Marx

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