From: graydon@lara.on.ca (Graydon)
Newsgroups: rec.arts.sf.composition

>> chocolate elk
>
>Is this anything like a chocolate mousse? 

Same genus, different species.

Chocolate elk is whipping cream, chocolate, and sugar simmered until
it will set when refrigerated.  No egg white.  Consistency about like
soft ice cream once it's chilled.  You have to simmer until the little
tiny specks of not yet melted chocolate on the spoon you're stirring
with go away, which with my double boiler and reasonable chocolate
takes about forty five minutes.  (half litre, ten ounces, and a couple
tablespoons; I no longer measure the ingredients really carefully.)