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Chocolate Mousse Recipe

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This recipe for Chocolate Mousse, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tita Longoria
Added: Tuesday, September 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. bittersweet chocolate (best quality like Valrhona)
3/4 plus 3/4 cup heavy cream
4 egg whites
pinch of salt
1/8 t. cream of tartar
1/4 cup sugar

Directions:
Directions:
1. Cut the chocolate into 1/4 inch pieces using a serrated knife. Make sure your pieces are small. Place in a medium size, heatproof bowl. Bring 3/4 cup of the cream to a boil in the microwave or in a saucepan over medium high heat. When it comes to a boil, pour it over the chocolate. Tap the bowl on your work surface so that all of the chocolate settles into the cream. Wait 1 minute, then slowly stir the chocolate and cream with a heatproof rubber spatula until the chocolate has melted and the mixture is smooth. Transfer to a large bowl and set aside.

2. In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl with electric beaters, beat the egg whites until they begin to foam. Add the salt and cream of tartar and continue to beat at medium speed until they form soft, slightly drooping peaks when the beaters are lifted. Still beating, add the sugar and continue until the whites form stiff, but not dry, peaks.

3. Fold the egg whites into the chocolate mixture using a rubber spatula until fully blended.

4. In the same bowl in which you beat the egg white, beat the remaining 3/4 cup cream on medium speed until it forms soft peaks, 1 to 2 minutes. Do not overbeat. Gently fold the whipped cream into the egg white and chocolate mixture.

5.Spoon the mixture into individual parfait glasses, martini glasses, wine glasses, or ramekins. Cover with plastic and refrigerate until the mouse is well chilled and firmly set, at least 2 hours.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Wolfgang Puck

 

 

 

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