Saturday Beefcake and Five Easy Pieces de Resistance

Julee Rosso's Dark Chocolate Mousse
This serves twelve from her book Great Good Food with some variations. She labels it, "Dense and satisfying but the egg yolks and cream are gone."




Semisweet Chocolate, 500 grams, chopped
Unflavoured gelatin, a tablespoon
Espresso, a small dense cup
Grand Marnier or Cointreau, a double shot
Non Fat Yogurt, one cup
Non Fat Ricotta, one cup
Egg Whites, 4 at room temperature
Sugar, a quarter cup or equal amount sugar substitute




1.Blend the yogurt and ricotta (pass the ricotta through a sieve before doing so to make it smoother) in a blender or by hand. do not use a processor.
2. Melt the chocolate in a double boiler or a reasonable facsimile thereof. Stir until smooth and completely melted. Cool slightly.
3. Soften the gelatin in small saucepan with a quarter cup cold water, then dissolve over medium high heat.
4. Add the coffee and liqueur to the gelatin and slowly whisk until it thickens slightly -- "enough to glaze a spoon but not to jell" -- Transfer to a large mixing bowl. Cool to room temperature.
6. Whisk in the melted chocolate and the yogurt/ricotta blend. Stir until well blended. Allow the mixture to cool for 20 minutes or so until it is room temperature.
7. Beat the egg whites to peaks. Beat in the sugar 1 tablespoon at a time. Fold the egg whites gently into chocolate mixture, blending well.





8. Either dig in and eat it until you fall over from gluttony or do the Xtian thing and share it with others. Oh, make sure it gets chilled for two hours. Patience is a virtue.