Chocolate Mousse (makes 4 servings)
- 7 ounces bittersweet chocolate
- 1 cup heavy cream
- 3 extra large eggs, yolks and white divided
Heat cream to the boiling point. With the motor of your food processor running, pour the cream through the feed tube in a steady stream. Process a few seconds until smooth.
Separate the eggs. Add the egg yolks to the hot chocolate mixture and process for a few seconds to incorporate. The heat from the chocolate will cook the eggs, so do not worry about consuming raw egg yolks. Transfer to a large bowl and cool completely.
In an electric mixer or using a hand mixer, beat the egg whites until they form stiff peaks. If you don't have an electric mixer, you may do this by hand. Temper the eggs by adding 1/4 of the whites to the chocolate mixture and carefully folding in using a large rubber spatula. Fold in remaining egg whites.
Pour the mousse into the serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours.
For serving, I topped with raspberries, a dollop of home made whipped cream, and more raspberries. To make home made whipped cream:
Whipped Cream
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tsp almond extract (most recipes call for vanilla, but I think this gives it something extra)
Make this treat for someone special and sit back as they worship the ground you walk on... ;)
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