CHOCOLATE MOUSSE WITH BROWN SUGAR CREAM: Retro 1972 Ad with Recipe for National Mousse Day

Who doesn't love a good Chocolate Mousse? This being National Mousse Day, I thought I'd post this 1972 Ad with Recipe from C&H Sugar for Chocolate Mousse with Brown Sugar Cream. It's the Brown Sugar Cream that really makes this recipe. And, this recipe is still great 50 years later. I usually use a good quality chopped semi-sweet chocolate. The chocolate you choose is so important to taste. I also only use pure vanilla extract. I skip the almonds. No need.

Elegant French dessert,

Easy American recipe,

Secret Hawaiian Ingredient.

Chocolate Mousse with Brown Sugar Cream

Makes 6 servings, 1/2 cup each

Ingredients
1 package semi-sweet chocolate chips
1/4 cup water
1/2 cup brown sugar, firmly packed
4 eggs, separated
1 teaspoon pure vanilla extract
Brown sugar cream (see below)
Sliced almonds

Directions
Combine chocolate, water, and sugar in top of double boiler. Heat over simmering water till chocolate is melted. Beat till smooth. Cool.
Beat egg yolks with vanilla; stir into chocolate mixture. Beat egg whites until stiff. Fold chocolate mixture into egg whites.
Spoon into individual serving dishes. Chill 3 hours. Serve topped with Brown Sugar Cream (sprinkled with almonds).

Brown sugar cream: Whip 1 cup of whipping cream with 2 tablespoons of C & H golden brown sugar until stiff.