Categories: Mousse, Usenet 
      Yield: 6 servings 
  
      4 oz Semisweet chocolate 
      2 oz Bittersweet chocolate 
      2 c  Heavy cream, 
           -well-chilled (whipping 
           -cream will do nicely) 
      1 ts Almond extract 
           -(optional) 
  
  Melt the chocolate together in the top of a double boiler.  Be careful to 
  do this slowly, so as not to burn the chocolate, and to keep all moisture 
  away from the pot. Let the chocolate cool for five minutes. 
   
  While the chocolate cools, whip the cream and almond extract together until 
  very stiff.  Gently fold the cooled chocolate into the whipped cream. There 
  will be many flecks of chocolate in the mixture. 
   
  If you're not going to eat it all yourself, spoon into six large wine 
  glasses. Chill one hour. 
   
  NOTES: 
   
  *  Extremely quick and easy chocolate mousse -- This is an adaptation of a 
  very easy chocolate mousse recipe from Sandra Boynton's hilarious book, 
  "Chocolate, the Consuming Passion."  It requires none of the laborious 
  preparation that most French mousse recipes call for, and really optimizes 
  the effort needed to consume the chocolate, which is, after all, what this 
  is all about. Yield: Serves one to six people. 
   
  *  If you're careful, you can also melt the chocolate in a microwave oven, 
  in its wrapper. If you try this, be especially mindful of the semisweet 
  chocolate, as the sugar therein caramelizes very quickly, leading to an 
  awful mess (and ruined chocolate). 
   
  : Difficulty:  easy to moderate. 
  : Time:  20 minutes preparation, 1 hour chilling. 
  : Precision:  measure the ingredients. 
   
  : Chris Kent 
  : Digital Equipment Corp., Western Research Lab, Palo Alto, Calif., USA 
  : kent@decwrl.dec.com    decwrl!kent 
   
  : Copyright (C) 1986 USENET Community Trust