Directions: |
Directions:Set out the ingredients so that the eggs are at least room temperature before starting. It helps a lot.
Mix together ½ Cup of the whipping cream and the egg yolks in one of the largest metal bowl. I placed it in a metal bowl and then placed that bowl over a pot of water on the stove. As the water heats and steams the bottom of the bowl it will heat slower than if it is directly on the fire and keep the eggs from curdling. Heat on low, mixing constantly until 160 ºF. Remove from the heat and add the chocolate chunks and vanilla until completely melted.
In the other metal bowl, place the egg whites.
In another bowl pour remaining 1 cup of cream and blend with the mixer on medium speed until soft peaks form (tips curl).
In the egg whites bowl use the electric mixer (now completely clean) on medium speed until foamy. Gradually add sugar, beating on high until soft peaks form. I like to do this last because as the bubbles in the egg pop - the egg slowly turns back into liquid. If you're having trouble mixing the whites than wait a little while for the eggs to become more room temperature and try again.
Things that will help the most mixing egg whites: a CLEAN hand mixer (if any fat from the milk is left on the mixer than the eggs will not peak), a metal bowl, room temperature eggs, gradually adding the sugar.
Spoon one dollup of the mixed cream into the bowl of chocolate mixture. Fold in. Spoon in the rest and fold in as well. Fold in the egg mixture next.
How to Fold: take a soft, spatula-shaped utensil. Usually it's what you use to best scrape liquids out of bowls. They're magic. If you don't have one - get one. Drag it along the edge of the bowl and then turn it to fold what is at the bottom of the bowl toward the center. Keep doing that, following around the edge of the bowl over and over. This is kind of tedious. It keeps you from popping all those delicious bubbles you just mixed into the cream and eggs and it is worth every fold.
Last but not least - take your oreos and separate the chocolate cookie from the cream center. You can do whatever you want with the cream. Except give it to a raccoon. Chances are they didn't deserve it. You don't have to do the whole oreo bag but I usually end up doing half.
Put all the cookies into a zip-loc bag and beat it. Beat it with something metal. Beat it to crumbs. With the oreos now demolished, place some them at the bottom of your container. You can start putting the mousse on top of it, creating alternating layers. If you want to make individual-sized mousses, you can put the mousse in a piping bag. |
This recipe for Chocolate Mousse is from