Oma Julchen's Chocolate Mousse
4 1-ounce squares bitter or semi sweet chocolate
1/4 cup water
5 pasteurized eggs
1 tablespoon Cognac
3/4 cup sugar
Melt the chocolate in the top of a double boiler. Add the sugar and water; stir until dissolved.
Separate the egg yolks from the whites and set the whites aside. Beating vigorously, add the yolks, one by one, to the melted chocolate. Remove the mixture from the heat and add the Cognac.
Beat the egg whites until they form soft peaks, then fold them gently into the chocolate mixture. Pour the mousse into individual molds or a dessert bowl, then place the mousse into the refrigerator for at least 12 hours. The longer it stands the better. It will keep for several days. This recipe makes about 4 cups.
Contributor’s Note: In my recipe files is a yellowed index card on which I long ago typed my grandmother's "piece de resistance", her chocolate mousse. Yes, she was short and plump, often sighing deeply. But despite her heaviness, both emotional and physical, she was the one who could make food addictive. Maybe the two go together.
Contributed by Hannelore Hahn, On the Way to Feed the Swans in the park, 5-year-old Hannelore heard Hitler making a speech.... “My, those must be terrible people he’s talking about,” she said. “Hush,” came her mother’s answer. “He’s talking about us.” This is the story of how Hannelore and her family left their home in Dresden, Germany, and how she journeyed back, almost half a century later, in search of old friends.
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