Chocolate Mousse
3 squares unsweetened chocolate
2 ounces sweet cooking chocolate
5 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla
4 egg whites
1 1/4 cups heavy cream
Melt the chocolate in the top of a double boiler over hot, not boiling, water. Remove top of boiler from water and cool. Beat the egg yolks with a half-cup sugar in a medium-size bowl until light and thick. Beat in cooled chocolate, then stir in vanilla.
Beat egg whites until foamy white and double in volume in a large bowl of electric mixer. Add remaining quarter-cup of sugar slowly, one tablespoon at a time, beating until meringue stands in firm peaks.
Beat about a quarter-cup of the meringue into the chocolate mixture. Stiffly beat the heavy cream. Fold cream and remaining meringue into chocolate until no white streaks remain. Reserve one-and-a-half cups of mixture and refrigerate until serving time. Spoon remaining mousse into an eight-cup serving dish. Refrigerate at least two hours.
Before serving, carefully pipe the reserved mousse through a pastry bag with a notched tip, in swirls for a decorative top. Serves ten.
2 ounces sweet cooking chocolate
5 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla
4 egg whites
1 1/4 cups heavy cream
Melt the chocolate in the top of a double boiler over hot, not boiling, water. Remove top of boiler from water and cool. Beat the egg yolks with a half-cup sugar in a medium-size bowl until light and thick. Beat in cooled chocolate, then stir in vanilla.
Beat egg whites until foamy white and double in volume in a large bowl of electric mixer. Add remaining quarter-cup of sugar slowly, one tablespoon at a time, beating until meringue stands in firm peaks.
Beat about a quarter-cup of the meringue into the chocolate mixture. Stiffly beat the heavy cream. Fold cream and remaining meringue into chocolate until no white streaks remain. Reserve one-and-a-half cups of mixture and refrigerate until serving time. Spoon remaining mousse into an eight-cup serving dish. Refrigerate at least two hours.
Before serving, carefully pipe the reserved mousse through a pastry bag with a notched tip, in swirls for a decorative top. Serves ten.
posted by Nightowl | 11/22/2006
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