| | | Heavenly Chocolate Mousse Serving Size: 8  Close your eyes when you take the first bite of this mousse. Roll it across your tongue and let the flavor linger. If you're a chocolate lover you'll be transported. I prefer using part bittersweet chocolate for mousse because it gives a more intense chocolate flavor and less sweetness. Ingredients 4 egg yolks
3/4 cup sugar
5 ounces bittersweet chocolate
5 ounces unsweetened chocolate
1/2 cup heavy cream
8 large egg whites
2 teaspoons lemon juice Directions - In a large bowl whisk egg yolks together with 1/4 cup sugar.
- Melt chocolate over a bain-marie or in a heat-proof bowl over simmering water.
- In small saucepan, bring cream to a boil and stir it into the melted chocolate.
- Stir the chocolate mixture into the egg yolks and sugar. Set aside.
- In a mixer with wire whisk, beat egg whites and lemon juice until they reach soft peaks. Add remaining 1/2 cup sugar and continue to beat until whites are stiff and very shiny.
- Stir one third of the whites into the chocolate mixture to lighten it. Fold in the remaining beaten egg whites, a third at a time.
Pour into individual serving glasses or bowls and chill at last six hours or overnight.
Note: If the chocolate and egg yolk mixture should tighten, place the mixture back over the bain-marie, and vigorously whisk in 3 or 4 tablespoons of the beaten egg whites. The chocolate will smooth out so you can continue with the recipe.
Raw Egg Warning: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning … Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with their shell." Note Serve in individual glass dishes topped with whipped cream and shaved chocolate.
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