EASY CREAMY RICH CHOCOLATE MOUSSE
7 ounces dark chocolate (65% or higher cacao) chopped
7 egg yolks, beaten
2 tablespoons sugar
1 pinch salt
7 egg whites
1 1/4 cups heavy cream
(1 tbsp brandy or cognac or kirsch: optional)
1. Place chocolate in a metal bowl over a saucepan of simmering water (or the top of a double boiler). Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
2. In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
3. In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and liqueur if you're using it.
4. Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into Martini glasses (looks great!) and chill until firm, about 1 hour.
Optional: Sprinkle with fleur de sel**
2 comments:
Chocolate mousse is my favorite dessert - when it's made with real, quality ingredients like you have here. My children prefer chocolate pots, which are basically the same but not fluffy and are cooked slowly in a bain-marie. Thanks, Janet!
I knew I liked this day for some reason. The recipe sounds wonderful, I'll have to give it a try.
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