On Tuesday, October 4 the Edward Little French Club held its first meeting. During this meeting the members prepared Chocolate Mousse. The French Club members get together once a month for a meeting. Any French student at Edward Little High School is welcomed to join at any time. Here is a Chocolate Mousse recipe left by Joline Caron, former French teacher in French and English, for all of you to share for the holidays.

La Mousse au Chocolat

8 once de chocolat semi-sucré

1 carré de chocolat non sucré

2 cuiller de beurre

2 oeufs, séparés

1 pinte de crème fraîche

Faire fondue le chocolat et le beurre au bain-marie.

Ajouter les jaunes d’oeufs.

Mélanger,

Retirer-le du feu et laisser-le froidir un peu.

Battre les blancs d’oeufs très ferme et battre la crème fraîche.

Mettre les blancs d’oeufs avec e chocolat et incorporer le beurre-incorporer lentement.

Ajouter la cèrme. ncorporer lentement.

Mettre dans des tasses de dessert et dans le réfrigidaire jusqu’à ce que prêt à servir.

Bon appétit!

Translated recipe:

8 oz semi-sweet chocolate

1 square unsweetened chocolate

2 tbs. butter

2 eggs, separated

1 pint whipping cream

Melt chocolate and butter together in a double boiler. Add the egg yolks. Mix. Remove from heat and allow to cool. Beat egg whites until stiff. Beat cream until it forms peaks.

Lightly fold the egg whites into the chocolate mixture. Gently incorporate the cream. Put into dessert cups and refrigerate until ready to serve.

Bon Appétit!