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00:REM:Chocolate MOUSE

by Judy McIntosh

10: 3 eggs, separated at room temperature
20: 2 cups milk
30: 3/4 cups sugar
40: 2 envelopes unflavored gelatin
50: 1-1/2 teaspoons vanilla
60: 1/4 cup cocoa
70: 2 cups heavy cream or whipping cream

80: TYPE: Prepare collar for 1 quart soufflé' dish.
90: READ: From roll of waxed paper tear off a 20" strip.
100: READ: Fold lengthwise in half.
110: READ: Wrap around outside of dish so collar stands 2 inches above rim.
120: READ: Secure with scotch tape.
130: READ: In 2 quart saucepan, with wire whisk, beat egg yolks, milk and sugar.
140: READ: Sprinkle with gelatin (evenly over mixture)
150: READ: Cook over medium/low heat, stirring constantly, until gelatin dissolves and mixture coats spoon
155: REM: About 10 minutes.
160: READ: Stir in vanilla.
170: READ: Pour half of yolk mixture into medium bowl.
180: READ: Stir in cocoa until smooth.
190: READ: Cover and refrigerate both mixtures until they mound slightly when dropped from a spoon.
200: REM: About 30 minutes.
210: READ: In small bowl, with mixer at high speed, beat egg whites until stiff peaks form.
220: READ: In large bowl, with mixer at medium speed, beat heavy cream until soft peaks form.
230: READ: With rubber spatula fold half of beaten egg whites and half of beaten cream into chocolate mixture.
240: READ: Fold remaining whites and cream into vanilla mixture.
250: READ: Alternately spoon chocolate and vanilla mixtures into soufflé' dish.
260: READ: With knife, cut through mixtures for marble effect.
270: READ: Cover and refrigerate the MOUSE until set, about 3 hours.
280: READ: Carefully remove collar before serving

300: REM: 12 servings.
350: REM: 247 calories per serving.



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