Thursday, February 28, 2013

French Chocolate Mousse

This is one of my favorite desserts.  You can find simpler mousse recipes, but this is a true mousse and you'll taste the difference.  

6 ounces semisweet chocolate
6 ounces unsalted butter
4 large eggs
2/3 cup, plus 1 tablespoon sugar
1 tablespoon water
Pinch of salt
1 teaspoon vanilla

In a double boiler, melt the chocolate and butter until smooth.  Remove from heat.

Fill a large bowl with ice water and set aside.

In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar,  and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick.  Then fold the chocolate mixture into the egg yolks.

In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then add the vanilla.

Fold one third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.

Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

To serve, serve it plain or keep it simple by shaving a little white chocolate or milk chocolate on top  

Tomorrow I'm sharing scalloped potatoes with ham.  Potatoes were on sales and I have to use them up.  Scalloped potatoes is a tradition at my house for Easter so it is a good time to share the recipe.

Oh this makes me very happy.  You be happy and may God bless you and yours.

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