Chocolate Mousse
Posted: Feb 14, 2010 12:26 am
I thought I didn't like Chocolate Mousse... but I decided to make it for dessert tomorrow (I've invited a bunch of friends over for dinner). I spent the last two nights painting chocolate into muffin cups to use as the serving vessels. Sadly the chocolate "bloomed" overnight, then the cups were so fragile that most broke when I unwrapped them this morning. I was going to make a different dessert, but since I had the ingredients for the mousse, I went ahead.
I just finished making them... photo taken without a flash, so could be better, but OMG is this stuff good! It's supposed to chill for at least 2 hours -- to make it BETTER?! I'll report back after we eat it tomorrow:
This is the recipe I used:
Chocolate Mousse
Ingredients:
4 squares (1 ounce each) semisweet chocolate, cut into pieces
3 eggs, separated
1 tsp. vanilla
3/4 tsp cream of tartar
1/3 to 1/2 cup sugar
1 cup chilled whipping cream
Directions:
Heat chocolate in heavy 2-quart saucepan over low heat, stirring occasionally, until melted; remove from heat. Beat egg yolks slightly; stir yolks and vanilla into chocolate. Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy. Beat in sugar, 1 tbsp at a time; continue beating until stiff and glossy. Stir about 1/4 of the meringue into chocolate mixture. Fold into remaining meringue.
Beat whipping cream in chilled 1 1/2-quart bowl until stiff. Fold into chocolate meringue. Spoon into dessert dishes. Refrigerate at least 2 hrs. but no longer than 48 hours.
Top each serving with Sweetened Whipped Cream and grated chocolate if desired. Refrigerate any remaining desserts immediately.
I just finished making them... photo taken without a flash, so could be better, but OMG is this stuff good! It's supposed to chill for at least 2 hours -- to make it BETTER?! I'll report back after we eat it tomorrow:
This is the recipe I used:
Chocolate Mousse
Ingredients:
4 squares (1 ounce each) semisweet chocolate, cut into pieces
3 eggs, separated
1 tsp. vanilla
3/4 tsp cream of tartar
1/3 to 1/2 cup sugar
1 cup chilled whipping cream
Directions:
Heat chocolate in heavy 2-quart saucepan over low heat, stirring occasionally, until melted; remove from heat. Beat egg yolks slightly; stir yolks and vanilla into chocolate. Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy. Beat in sugar, 1 tbsp at a time; continue beating until stiff and glossy. Stir about 1/4 of the meringue into chocolate mixture. Fold into remaining meringue.
Beat whipping cream in chilled 1 1/2-quart bowl until stiff. Fold into chocolate meringue. Spoon into dessert dishes. Refrigerate at least 2 hrs. but no longer than 48 hours.
Top each serving with Sweetened Whipped Cream and grated chocolate if desired. Refrigerate any remaining desserts immediately.