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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Hippo Pot de Mousse   
    Categories: Five, Desserts, Chocolate, Dairy, Nuts   
         Yield: 6 Servings   
       
         4 oz Semisweet chocolate   
         2 oz Bittersweet chocolate   
         2 c  Heavy cream; well-chilled   
              - whipping cream will do   
              - nicely   
         1 ts Almond extract   
       
     Melt the chocolate together in the top of a double boiler.   
     Be careful to do this slowly, so as not to burn the   
     chocolate, and to keep all moisture away from the pot. Let   
     the chocolate cool for five minutes.   
        
     While the chocolate cools, whip the cream and almond   
     extract together until very stiff. Gently fold the cooled   
     chocolate into the whipped cream. There will be many   
     flecks of chocolate in the mixture.   
        
     If you're not going to eat it all yourself, spoon into six   
     large wine glasses. Chill one hour.   
        
     Yield: Serves one to six people.   
        
     NOTES: Extremely quick and easy chocolate mousse -- This   
     is an adaptation of a very easy chocolate mousse recipe   
     from Sandra Boynton's hilarious book, "Chocolate, the   
     Consuming Passion." It requires none of the laborious   
     preparation that most French mousse recipes call for, and   
     really optimizes the effort needed to consume the   
     chocolate, which is, after all, what this is all about.   
        
     If you're careful, you can also melt the chocolate in a   
     microwave oven, in its wrapper. If you try this, be   
     especially mindful of the semisweet chocolate, as the   
     sugar therein caramelizes very quickly, leading to an   
     awful mess (and ruined chocolate).   
        
     From: Chris Kent, Digital Equipment Corp., Western   
     Research Lab, Palo Alto, Calif., USA   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
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