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Mousse au chocolat

  1. Slowly melt the chocolate in a double boiler. The top of the double boiler should be just above the water and the water should be at a simmer, not boiling.
  2. separate the egg yolks and whites into two large clean bowls.
  3. Using a hand or stand mixer, whip the egg whites until stiff peaks form.
  4. Allow the chocolate to cool just slightly then stir the melted chocolate into the egg yolks, beating vigorously with a wooden spoon until the mixture is smooth.
  5. Stir one third of the egg whites into the chocolate mixture and mix until thoroughly blended.
  6. Using a sharp edged spatula, carefully fold the rest of the egg whites into the mixture.
  7. Spoon the mousse into individual parfait glasses, chill and serve with whipped cream if you wish.

4 to 6 servings



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