Recipe: Chocolate Cream Mousse

Chocolate Cream Mousse

1 pkg chocolate pudding mix (not instant)
1 1/2 cups half & half
1/2 tsp Grand mariner (or orange brandy flavoring)
1/2 tsp Butter flavoring
1 Egg white*
2 tsp sugar
4 tbsp Prepared whipped topping

In small bowl, combine pudding mix and cream. Microwave at HIGH 5-7 minutes, or until slightly thickened, stirring 2-3 times. Stir in Grand Mariner and butter flavoring. Cover top of pudding with wax paper. Let cool.

In small bowl combine egg white and sugar. Whip until egg whites form stiff peaks. Fold in pudding. Spoon in serving dishes, chill. Serve with whipped topping.

Editor's note:
* Cooking raw egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160? F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.
Source: The American Egg Board