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Chocolate Mousse

Submitted by Ann Sickles:
Submitted by Ann Sickles:

This is from a restaurant (Chez Marianne in Paris in 1923)


  • ½ lb Bakers unsweetened chocolate 
  • 1½ cups granulated 
  • 10 eggs (must be farm fresh), separated 
  • 2 teaspoon vanilla

Nutritional information

No nutrition information available


  1. Put chocolate, sugar, and water in top of a double boiler. Stir while melting until smooth and free of lumps. Remove from heat and let cool. 
  2. Add well beaten egg yolk. Stir in 2 teaspoon vanilla. Beat egg white until stiff in a large serving bowl. Add chocolate mixture to the whites and beat slowly just long enough to incorporate the whites. 
  3. Cover with a lid or saran wrap. Place in the refrigerator for 12 hours before serving. Serve with lady fingers