are your links!

Chocolate Mousse
Dark Chocolate with Eggs Cooked in Water Bath
Cook's recipe
With butter

Dark Chocolate with Uncooked Eggs
See Avoiding Salmonella
Congressman Ben Cardin's
Gumbo Pages White Chocolate Mousse

Dark Chocolate with Gelatin Instead of Eggs
Nick Malgieri's (make day before when using gelatin)
Woodstock's Inn, with butter instead of gelatin or eggs
Would you believe olive oil instead of gelatin or eggs

White Chocolate
From Pastry Chef, with gelatin
From Recipe Center, with gelatin

With Liqueurs
Raspberry, rum
Cooking school, rum
White chocolate with brandy
White, creme de caacao
White Chocolate Mousse with Grand Marnier or Cherry Kirsch
Sparkling wine and white chocolate from Domaine Carneros
Coffee and whiskey
With Creme de cacao
Grand Marnier
Dark chocolate and Grand Marnier
Grand Marnier and Cognac
Irish Coffee, egg safe
With hazelnuts and whiskey
Green creme de menthe and white chocolate for St. Paddy's Day
Creme de menthe (elaborate)
Expresso and rum
Expresso; Orange, with 2 TBL vegetable oil

Lots of Links from Recipe Source
And more links from Cook Eat Share
Melting Chocolate
Everything you ever wanted to know about egg whites
Raw Eggs and Pasteurization
Very complicated, but lovely, ultimate chocolate mousse cake
Copy cat recipes

Avoiding Salmonella
Recipe No. 10:
The ULTIMATE in how to avoid salmonella in eggs

From Gumbo Pages:
"The key to a great chocolate mousse is that you can't incorporate hot melted chocolate into whipped cream. The chocolate mixture must be cool to the touch or the cream will break. Lightly blend the two mixtures until uniform."

From Chocolatier:
"Because salmonella bacteria is killed in eggs cooked to 160 degrees F, Chocolatier's recipes for such desserts as mousses and buttercreams now include the extra step of cooking a sugar syrup to at least 240 degrees F (soft ball stage) and pouring it over the eggs to raise their temperature sufficiently."

From Food Safety:
"When making chocolate mousse, melt the chocolate with the liquid called for in the recipe, then add the eggs and continue to heat gently until the mixture reaches the safe temperature of 160F. Do not fold raw beaten egg whites into the cooked mixture--it hasn't been proven that raw egg whites are free of salmonella bacteria.

"Commercial eggnog is prepared with pasteurized eggs and requires no cooking. Eggnog made with egg substitutes is also safe since these frozen commercial products have been pasteurized. While adding alcohol may inhibit bacterial growth, it cannot be relied upon to kill bacteria which may be present in raw eggs. To make safe eggnog, cook or microwave it to 160F, or until the egg mixture thickens enough to coat a spoon. Refrigerate it at once."


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