Chocolate Mousse Recipe - Cooking Index
Chocolate Mousse Recipe - Cooking Index
Both rich and dense, this mousse will be the hit of the holiday. A third of the beaten egg whites is folded into the chocolate to lighten the mixture before completing the recipe.
Courses: Dessert| 1 lb | 454g / 16oz | Best-quality bittersweet chocolate - cut small pieces |
| 6 tablespoons | 90ml | Unsalted butter - cut small pieces |
| 9 | Egg whites - room temperature | |
| 3/4 cup | 148g / 5.2oz | Sugar |
| Whipped cream - (optional), for | ||
| Garnish |
Melt the chocolate in a double boiler over gently simmering water until smooth. Stir in the butter, a little at a time, until it is incorporated and the mixture is smooth. Remove the pan from the double boiler and set it aside to cool.
Place the egg whites in a bowl. With an electric mixer, beat them on high speed until they are foamy, about 1 1/2 minutes. With the mixer running, slowly add the sugar and continue beating until stiff peaks form, about 5 to 6 minutes.
Fold 1/3 of the egg whites into the cooled chocolate using a rubber spatula. Then fold this mixture into the remaining egg whites until just combined. Scrape the mousse into a serving bowl and chill in the refrigerator until it sets, at least 2 hours. Serve in goblets dolloped with whipped cream, if desired.
This recipe yields 8 servings.
Per serving (without whipped cream): 480 calories, 52g carbohydrates, 8g protein, 28g fat, 25mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 12-08-2002
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