RECIPES
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Chocolate Mousse Chocolate mousse is as traditional as it is versatile, and it may be served in many unique ways. Whether piped inside delicate pastry shells, hollowed fruits or served in elegant glassware, chocolate mousse is a favorite dessert of many, from those who enjoy simple desserts to "chocoholics." Directions Combine the egg yolks with the brandy and 1 Tbsp of the sugar in the top of a double boiler or a stainless-steel bowl set over simmering water. Whisk until the mixture is very warm, about 110 degrees F, 6-8 minutes. Add the melted chocolate. Remove from the heat and whip with a handheld mixer on high speed until cool. In another bowl, combine the egg white with the remaining 1 Tbsp sugar and whisk until it holds a medium peak when the whisk is turned upright. In another bowl, whip the cream until it holds soft peaks when the whisk is turned upright. Add one-third of the egg whites to the chocolate mixture, and gently fold until incorporated. Fold in the remaining egg whites, then fold in the whipped cream until just blended. Pipe or spoon into serving dishes, cover, and chill for at least 3 hours and up to 24 hours before serving. Nutrition information per serving: This recipe is from The Culinary Institute of America's Cooking at Home with The Culinary Institute of America, which is available for purchase at bookstores nationwide. |
Ingredients Makes four servings |
