Not only is this Chocolate Mousse recipe outstandingly delicious, it’s also sinfully rich. You’ve been warned, so now feel free to indulge and enjoy at your own pace.
My Mousse Au Chocolate is an easy, but elegantly presented, dessert that will dazzle your family and guests! Everyone loves chocolate, so treat them to a fabulous chocolate mousse and watch the smiles spread. Make sure you make it a few days in advance, so it’s perfectly chilled when ready to eat.
8 eggs (Yes I said eight!)
2 packages (6 oz size) semisweet chocolate pieces (My favorite is Ghirardelli)
10 tablespoons sweet butter (I like Cabot)
1/4 cup Cognac or Brandy
3/4 cup heavy cream
Make this chocolate mousse one or two days ahead of time.
Separate eggs, putting whites in a large bowl and yolks in a small bowl. Let the whites warm to room temperature, about 1 hour.
In the top of a double boiler, over hot but not boiling water, melt semisweet chocolate with butter, stirring constantly (you can make your own double boiler with a metal bowl fitted to a sauce pan).
Remove top of double boiler from the water. With wooden spoon, beat in egg yolks one at a time, beating well after each addition. Let cool 10 minutes; stir in Cognac.
With portable mixer, beat whites until stiff, moist, peaks form when beater is slowly raised.
With a wire whisk or rubber scraper, gently fold chocolate mixture into egg whites just enough to combine thoroughly; there should be no white streaks. Put into a decorative bowl. Refrigerate.
Several hours before serving, decorate the mousse.
In a small bowl whip heavy cream until stiff. If you like a sweeter whipped cream, add 1 tablespoon powdered sugar before whipping.
Fill a pastry bag with a number 6 star tip, pushing cream to end of bag. With tube held upright, squeeze whipped cream out to form rosettes on top of your mousse.
The chocolate mousse can be made up to the point of decorating and then frozen for up to two weeks.
To serve: Let mousse thaw in refrigerator for 4 to 5 hours, then decorate with whipped cream.
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