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  Added: Dec 14, 2007  •  Visited (787)  •  Print version Print this recipe (71)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chocolate Mousse
(Mousse Au Chocolat)
What You Need:
  • ½ cup butter
  • ½ cup cocoa
  • 1 cup powdered sugar
  • 5 egg yolks
  • 5 egg whites
  • 1 teaspoon vanilla extract
  • ¼ teaspoon mint extract (optional)

  • How To Cook:
    1. Put the butter in a small mixing bowl. Melt it in the microwave oven. Stir in the cocoa and beat until smooth. Beat in the powdered sugar until smooth and creamy.

    2. If the mixture is too thick, reheat 30 seconds in the microwave oven and beat until smooth and creamy. The mixture should be hot enough to be semi-runny. Beat in the egg yolks, one at a time.

    3. Beat the egg whites until very stiff, adding the extract after the eggs are frothy. Fold in a large spoonful of the egg white into the chocolate mixture.

    4. Blend smooth. Continue in this manner until ½ of the egg whites are folded in. Put in the remaining egg white and fold in until the mixture is well-blended.

    5. Pour into serving dishes or sherbet dishes and chill several hours or overnight. Can be garnished with shaved chocolate and mint leaves.

    TIP:
        When the egg yolks are beaten in, the mixture should be hot enough to thicken but not so hot that the egg yolks will cook into strands. This is a very rich dessert, so it should be served in small portions.
     
    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Condiments » Chocolate
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Nuts » Cocoa
    Dish » Desserts

     





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