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EDDY ROBEY'S RECIPES
 
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Perfectly Simple Chocolate Mousse
 
2/1/2003
 
Issue:
4.02

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu


Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me


Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

 

Ingredience
12 ounces semisweet or bittersweet Chocolate, chopped
12 ounces Orange Marmalade
16 ounces liquid, Nondairy Whipped Topping mix (Note: You can usually find this in 8 ounce carton in the frozen food case. It is already sweetened and has a stabilizer. If necessary, you can subtitute Whipping Cream, but you will need to sweeten it with 1/2 cup Powdered Sugar)
Method
Stir the Marmalade and Chocolate together in the top of a double boiler.
Stir them together over boiling water until completely melted.
Set aside to cool.
While the Chocolate mixture is cooling, whip the Whipped Topping mix in a large mixing bowl until stiff.
Scoop a couple of large spoonfuls of the Whipped Topping into the tepid chocolate mixture and stir together thoroughly.
Pour the combined mixtures into the rest of the Whipped Topping, and fold lightly until no streak remain.
This needs to chill in the refrigerator until set. That takes about a half-hour if you spoon it into individual dishes, or two hours in a large bowl. A very pretty way to serve this is in wine glasses with a few sliced, sweetened Strawberries on top.
Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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