How to Make Chocolate Mousse

Ingredients: In a heat proof mixing bowl use an electric mixer to beat egg yolks and sugar for 2 to 3 minutes, or until it appears pale yellow. Beat in Cognac.

Place over a pan of simmering, not boiling, water. Continue to beat for 3 to 4 minutes. Set bowl in ice water and beat 3 to 4 minutes longer, until the mixture is cooled and has thickened to a consistency of mayonnaise.

In a heavy 1 to 2 quart saucepan, melt the chocolate with the coffee, stirring constantly. When the chocolate has melted, beat in butter a little at a time, until smooth.

Then beat the chocolate mixture into the already prepared egg yolk mixture.

In a separate bowl, or with an electric mixer, beat egg white until stiff enough to form small peaks. Stir 1/4 of this mixture into the chocolate mixture to lighten it then gently fold in the rest of the egg mixture.

Spoon the mousse into dessert cups and refrigerate for at least 4 hours until the mousse has set.

Whip the chilled heavy cream with an electric mixer, until it is firm enough to hold its shape.





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