I was in great need of a very fast dessert and remembered making chocolate mousse in 15 minutes. I couldn’t find that recipe immediately, so used the Raspberry Pie recipe in the Family Cookbook which looks awful but tastes just fine.
However, with a little more time to look, found what I had used in the past:
Chocolate Mousse
1/4 cup sugar
1/3 cup water
1 1/2 cups heavy cream
1 6-oz. package semisweet chocolate bits
3 tablespoons dark rum
3 egg yolks
1/2 cup toasted almonds
Combine sugar and water in a small saucepan and boil for 3 minutes. Using the metal blade of the Cuisinart, add cream and process uninterrupted until a very thick whipped cream forms, about 1 minute. Transfer to a large bowl. Without washing the bowl, reinsert the metal blade and add chocolate bits. Process on pulse for 15 to 20 seconds. Contiue processing and gradually pour in hot s yrup, run and egg yolks. Add almonds (optional) Process, turning on and off until
almonds are coarsely chopped and evenly distributed, about 20 seconds. Fold mixture into whipped cream and freeze or chill. Makes 6 servings.
This comes from a cookbook that came with my very exciting new Cuisinart in 1976 – “New Recipes for the Cuisinart Food Processor” by James Beard and Carl Jerome.
Looking for an even earlier recipe, I discovered that this was almost identical to a recipe I had used from the “New York Times Cookbook” (1961) which uses whipped egg whites in place of the cream for a very light mousse. Use the same recipe and methods above, but omit the sugar and cream, use 5 ounces of water and 4 eggs, separated.