Mousse au Chocolat

Here’s a dessert that seems  fancy but in actuality is quite easy to make. We used dark chocolate, but give it a whirl with milk chocolate or white chocolate-whatever  your sweet tooth’s calling for. It’s a light dessert that’s delicious served on its own, best when chilled. We recommend using the highest quality chocolate that you can find (preferably Swiss, but we’re biased)–you’ll taste the difference.

Ingredients
1 bar high-quality dark chocolate (3.5 ounces)
2 eggs, separate whites & yolks
3 tablespoons sugar
2 ml heavy cream
pinch of salt

Steps
Melt chocolate in a double boiler*
In a separate bowl, whisk the egg yolks until smooth and add 2 tbsp sugar

Whisk 1/3 of the cream in to the egg yolk mixture, fold in the remaining 2/3
Combine the melted chocolate with the egg yolk/cream mixture
In a separate bowl, beat the egg whites until stiff peaks form, add a pinch of salt and the remaining 1 tbsp sugar
Gently  fold the egg whites in to the chocolate
Cover and refrigerate for at least 3 hours
Use an ice cream scooper to measure individual servings
Voila, Mousse au Chocolat!

(Recipe courtesy of Betty Bossi)
(ps. If you place the mousse in the freezer instead of the fridge, you’ve just created yourself some delicious, all-natural ice cream) 

*If you don’t own a double broiler (like us!) here’s how to melt chocolate without burning it…


Fill a medium-sized pot 1/3 of the way with water and bring the water to a  boil Find a bowl that’s bigger than the pot, one that rests on top of the pot on it’s own (the bottom of the bowl should not touch the water)
Place the chocolate in the bowl and stir regularly until melted

Remove the bowl from the pot as soon as the chocolate has melted to prevent burning


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One thought on “Mousse au Chocolat

  1. Pingback: Double Stuffed Oreos | our snacks

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