How to Make Chocolate Mousse
- 4 eggs yolks
- 1/4 cup superfine sugar
- 2 tablespoons Cognac
- 6 ounces semisweet chocolate, cut in small chunks
- 3 tablespoons prepared strong coffee
- 8 Tablespoons soft unsalted butter (1 stick)
- 4 eggs whites
- 1/2 cup heavy cream, whipped
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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