A good chocolate is shiny brown, breaks cleanly, and is free of lumps, tiny burst bubbles, and white specks.  It melts on the tongue like butter, has a true aroma of chocolate rather than of cocoa powder, and is neither sticky nor greasy. The more cocoa butter it contains, the softer and creamier the chocolate.  the less it contains, the harder and more brittle it is.  The more bitter the chocolate, the more flavor it has.  Without milk in it, chocolate can be stored up for many months (or even years) if it is stored in a dry place and at a temperature of 64 degrees F.

Last night, I served a chilled chocolate mousse to my dinner guests which paired nicely with Pinot Nior.

Ingredients (serves four):

1. 6 ozs bittersweet or semisweet chocolate, chopped (60% cocoa)
2. 1/3 cup of milk
3. 2 each egg yolks
4. 1 TBS Liqour: Cognac, Framboise, Grand Marnier
5. 1 Cup of heavy cream
6. 2 TBS Superfine sugar

Method:

1. Whip cream and reserve (you don’t want it cold, because it will break the chocolate)
2. Melt chocolate carefully over a bain-maire with milk.  Beat in yolks and liqueur
3. Beat the egg whites with a pinch of salt to the soft peak stage.  Add sugar and beat to the stiff peak stage, but do not overbeat.  Gently fold the whites into the slightly cooled lightened chocolate mixture
4. Fold in whipped cream
5. Transfer to a bowl or individual ramekins or glasses and refrigerate or freeze for at least 2 hours

Looks like my guests hated it!