Sunday, April 6, 2008

Mousse au Chocolate (Chocolate Mousse)

Serves 8
1 c. granulated sugar
4 egg whites
pinch of salt
250 g. dark chocolate (1 large Lindt bar, 70 % cocoa)
300 ml heavy whipping cream


  1. Melt the chocolate over hot water and let it cool down (double boiler).
  2. Melt the sugar with a little bit of water until soft ball (about 1/4 c.)
  3. Beat the egg whites until they form soft peaks and then add the syrup whilte mixing. Mix until the bowl gets cold.
  4. Add the melted chocolate while still mixing.
  5. Whip the whipping cream until you form a canal. (Use a whisk so you don't overwork it.)
  6. Fold the whipping cream into the chocolate (cross and fold); mix it in in thirds.
  7. Spoon the mousse into serving dishes.
  8. Chill well before serving. Garnish with cherry and or mint.

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