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Wednesday, August 19, 2009

Chocolate Mousse





Yield: 2 Quarts
10 oz Semi Sweet Chocolate - cut into 1/2" pieces 2 oz Whole Butter - cut into 1/2" pieces 1/4 cup Strong Coffee or Espresso (room temperature) 1/4 tsp Vanilla Extract 2 cups Heavy Whipping Cream 6 each Eggs - separated 2 Tbl Granulated Sugar Additional Whipped Cream for garnish Fresh Berries for garnish

Step 1 - Melt the Chocolate, Butter, Coffee and Vanilla over a hot double boiler “DO NOT BOIL THE WATER” stirring frequently until smooth and the chocolate is melted. Remove from heat and allow mixture to cool until the Chocolate is just slightly warmer than room temperature.

Step 2 - Whip the Cream to soft peaks and place in the refrigerator.

Step 3 - Whip the Egg Whites in a bowl until they are foamy, add the Sugar and continue to whip until soft peaks form.

Step 4 - When the Chocolate is just above room temperature stir in the Egg Yolks. Gently stir in a third of the Whipped Cream, fold in half of the Egg Whites just until incorporated, fold in the remaining Egg Whites and the remaining Whipped Cream.

Step 5 - Portion the mousse into serving glasses or bowls and wrap with plastic, keep in the refrigerator least 4 hours before serving.

Step 6 - When ready to serve garnish with 1 heaping tablespoon of Whipped Cream, fresh Berries and a sprig of Mint.

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