This chocolate mousse recipe, adapted from Mark Bittman's How to Cook Everything
Chocolate Mousse
Serves 4 to 6
Ingredients:
- 2 tbsp. butter
- 4 oz. bittersweet chocolate
- 3 eggs, separated
- 1/4 cup sugar
- 1/2 cup heavy cream
- 1/2 tsp. vanilla extract
Directions:
- Using a double broiler set over gently simmering water, met the butter and chocolate together and mix well. Let cool.
- In a medium bowl, beat the egg yolks. Once the chocolate has cooled enough to touch, add it to the eggs and mix well. Refrigerate until mixture is chilled.
- In a small bowl, beat the egg whites with 1/8 cup sugar until they hold stiff peaks. Do not over mix.
- In another small bowl, beat the cream with the remaining sugar and the vanilla until it holds soft peaks.
- Add a few spoonfuls of the egg whites to the chilled chocolate mixture. Gently mix with a spoon, being careful to keep the egg whites light in texture. Gently, fold in the remaining egg whites. Finally, fold in the cream and refrigerate for at least an hour.
- Serve the mousse in bowls or pastry shells, topped with shaved chocolate and/or freshly whipped cream.
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