Heavenly Chocolate Mousse Recipe - Cooking Index
Heavenly Chocolate Mousse Recipe - Cooking Index
Close your eyes when you take the first bite of this mousse. Roll it across your tongue and let the flavor linger. If you're a chocolate lover you'll be transported. I prefer using part bittersweet chocolate for mousse because it gives a more intense chocolate flavor and less sweetness.
Courses: Dessert| 4 | Egg yolks | |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 5 oz | 142g | Bittersweet chocolate |
| 5 oz | 142g | Unsweetened chocolate |
| 1/2 cup | 118ml | Heavy cream |
| 8 cups | 1584g / 55oz | Egg whites (large) |
| 2 teaspoons | 10ml | Lemon juice |
In a large bowl whisk egg yolks together with 1/4 cup sugar.
Melt chocolate over a bain-marie or in a heat-proof bowl over simmering water.
In small saucepan, bring cream to a boil and stir it into the melted chocolate.
Stir the chocolate mixture into the egg yolks and sugar. Set aside.
In a mixer with wire whisk, beat egg whites and lemon juice until they reach soft peaks. Add remaining 1/2 cup sugar and continue to beat until whites are stiff and very shiny.
Stir one third of the whites into the chocolate mixture to lighten it. Fold in the remaining beaten egg whites, a third at a time.
Note: If the chocolate and egg yolk mixture should tighten, place the mixture back over the bain-marie, and vigorously whisk in 3 or 4 tablespoons of the beaten egg whites. The chocolate will smooth out so you can continue with the recipe.
Pour into individual serving glasses or bowls and chill at last six hours or overnight.
Serve in individual glass dishes topped with whipped cream and shaved chocolate.
This recipe yields 8 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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