4.25.2010

Chocolate Mousse


8 oz. bittersweet chocolate, chopped
7 egg yolks, beaten
4 tablespoons sugar
1 pinch salt
7 egg whites
1 cup heavy whipping cream

1. Melt chocolate in double boiler. (One pan placed over a pan of simmering water.) Stir occasionally until almost melted. Remove from heat. Stir until smooth. Make sure you do not get any liquid on the chocolate or it will harden. You may also melt the chocolate in the microwave 30 seconds at a time. Stirring between each turn. Cool slightly.

2. In separate bowl, whip cream and 2 tablespoons sugar until medium stiff peaks form. Set aside.

3. In another bowl, whip egg whites with 2 tablespoons sugar until soft peaks form. Add salt. Whip until stiff peaks form. Fold in egg yolks.

4. Fold melted chocolate into egg mixture until combined. Then fold in whipped cream until blended. Spoon into dessert. Chill for one hour before serving. 

For chocolate bowls:
1. Melt 8 oz. milk chocolate in microwave 30 seconds at a time.
2. Blow up small water balloons to desired bowl size.
3. Line cookie sheet with waxed paper.
4. Dip balloon into melted chocolate then place on waxed paper.
5. Place balloons in refrigerator to set.
6. Once set, pop balloons careful to throw away all of balloon. 

Chocolate Mousse is especially elegant in a chocolate edible cup.

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