Wednesday, March 23, 2011

Chocolate Mousse

Chocolate Mousse

Sometimes you just have to indulge, and when you do this is an excellent choice. Because it’s easy to make ahead, it’s a perfect dessert to wow guests, too. If you really want to share, that is.

This recipe is based on one in The Silver Palate Cookbook. Warning: It contains raw eggs. Use pasteurized eggs if that’s a concern.

Chocolate Mousse

  • 1 1/2 pounds semisweet chocolate chips
  • 1/2 cup prepared espresso or very strong coffee
  • 1/2 cup Grand Marnier
  • 4 egg yolks
  • 2 cups heavy cream, chilled
  • 1/4 cup sugar
  • 8 egg whites
  • pinch of salt
  • 1/2 teaspoon vanilla extract

Melt chocolate in a large saucepan over low heat, stirring often. Add espresso/coffee and Grand Marnier, mixing thoroughly. Allow to cool.

When chocolate mixture has cooled, add egg yolks one at a time, beating each in thoroughly. Beat egg whites and salt until stiff. Set aside. Whip one cup of cream to soft peaks, add sugar and continue beating to stiff peaks. Fold whipped cream and egg whites together.

Stir one third of the cream-and-egg mixture into the chocolate mixture. Then fold in the remaining cream-and-egg mixture. Pour into eight serving dishes (or one big dish!).

Whip the remaining cup of cream with the vanilla extract to soft peaks and spoon over mousse before serving.

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