Foodies, Forks and Leeks: Mousse instead of Reindeer, oh my....

That is Chocolate Mousse, a dandy dessert, that is great at Christmas or anytime. I got the recipe from The NY Times several years ago. It is easy to make and well, do I need to say it, tasty, too. Just make sure you have plenty of mixing bowls on hand.

Chocolate Mousse

2 tablespoons unsalted butter

4 ounces bittersweet or semisweet chocolate, chopped

3 eggs, separated

¼ cup sugar

½ cup heavy cream

½ teaspoon vanilla extract (I use brandy or cognac)

1. Place a double boiler or small saucepan over low heat, and melt butter and chocolate together. Just before chocolate finishes melting, remove pan from stove and beat chocolate with a wooden spoon until smooth. (a sauce pan works just fine, if you keep your heat on low.)

see no sticking!!

2. Transfer chocolate mixture to a bowl and beat in egg yolks with a whisk. Place bowl in refrigerator.

3. Beat egg whites with half the sugar until they hold stiff peaks but are not dry. Set aside. Beat cream with the remaining sugar and vanilla until it holds peaks.

4. Stir a couple of spoonfuls of egg whites into chocolate mixture to lighten it a bit, then fold in remaining egg whites thoroughly but gently. Fold in cream and refrigerate until chilled. If you are in a hurry divide mousse in individual dishes.. It will chill much faster.

Serve with in a day or two of making it.