Yes, and it is still my favorite. If you want a copy, I will take a photo and send it..
Jennifer

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Niffy wrote :

Dee wrote:

From: "Dee Randall" <deedovey@shentel.net>
Newsgroups: rec.food.baking
Subject: James Beard's Chocolate Mousse
Date: Tue, 18 Nov 2003 17:27:11 -0500
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What seems an eternity ago, when I first bought a Cusinart, in the (late?) >> 70's, there was a small booklet of recipes that included recipes of James
Beard.

I recall with lip-smacking delight his recipe for Chocolate Mousse. It had >> a lot of blanched almonds in it. I have never seen this exact recipe
again. I have looked in many books and on the internet. I wonder if it is >> in anyone's library of recipes.

thanks,
Dee

Yes, and it is still my favorite. If you want a copy, I will take a photo and send it..
Jennifer

Why not share with everybody? Upload your picture of the recipe to https://postimages.org/
After uploading, share the url of the picture in rec.food.baking.

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Any chance you could share with another searcher? msannaliese@yahoo.com, oif so. Please, and thank you!

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Would it be possible to post the chocolate Mousse recipe? In a move my small cookbook was lost. I can still close my eyes and taste that wonderful mousse.

Thanks,
Anita Smith

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Anita Smith wrote:

Would it be possible to post the chocolate Mousse recipe? In a move
my small cookbook was lost. I can still close my eyes and taste that wonderful mousse.

Thanks,
Anita Smith

Olive Oil Chocolate Mousse
Heather Carlucci-Rodriguez
Pastry chef turned Indian take-out queen Heather Carlucci-Rodriguez demonstrated how to make this rich, dairy-free chocolate mousse at her chocolate workshop at the Beard House. The recipe was inspired by her
good friend, Teresa Barrenechea, author of The Basque Table (2005) and
The Cuisine of Spain: Exploring Regional Home Cooking (2005) and
chef/owner of Marichu restaurant in NYC. For the most delicate flavor,
choose a sweet, subtle olive oil, such as those produced in the Lake
Garda region of Italy.

Yield
8 servings

Ingredients
6 ounces bittersweet chocolate, chopped
3 large eggs, separated
2/3 cup confectioners' sugar
3/4 cup extra virgin olive oil
1/4 cup brewed espresso
2 tablespoons liqueur, such as blackberry brandy
Method
Melt the chocolate over a double broiler and allow it to cool to room temperature.

Beat the egg yolks and sugar in the bowl of an electric mixer on high
speed until light and lemon yellow in color. Reduce the mixer speed to
low and add the olive oil in a slow, steady stream, as you would for a mayonnaise. Once the olive oil has been incorporated, add the melted
chocolate, espresso, and liqueur. Mix on low speed until combined.

In a separate bowl, whip the egg whites until they form medium peaks.
Fold the whites thoroughly into the chocolate mixture and refrigerate
until set, at least 3 hours.

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