Kit's chocolate mousse
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Kit's chocolate mousse
  Chocolate    Mousse  
Last updated 6/12/2012 12:46:17 AM. Recipe ID 6483. Report a problem with this recipe.
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      Title: Kit's chocolate mousse
 Categories: Desserts, Chocolate
      Yield: 12 Servings
 
     18 oz Semisweet chocolate
      2 c  Heavy cream; well chilled
      6 ea Egg
      2 tb Confectioner's sugar
      2 tb Creme de cacao
      1 tb Vanilla extract
 
  1.  Melt the chocolate over hot water. Let it cool until only warm. 2.
   While the chocolate cools, whip the cream until it forms medium-stiff
  peaks. Do not overbeat or the mousse will lose some of its smooth,
  light texture. 3. Separate 4 of the eggs and set the whites aside.
  Combine yolks with the 2 remaining whole eggs in the bowl of an
  electric mixer. Beat until eggs are thick and lemon colored, around 5
  minutes. While the yolks are beating, place the 4 egg whites in a
  clean copper or stainless steel bowl and whisk, preferably by hand,
  until the whites start to stiffen. Sprinkle on the confectioners'
  sugar and beat until you have firm peaks. 4. Working quickly, add the
  cooled melted chocolate and a scoop of the whipped cream to the egg
  yolks. Stir until smooth, then add the remaining cream. When it is
  fully incorporated, add the liqueur and vanilla, then fold in the
  whites until just blended. 5. This mousse can be poured into small
  individual serving dishes or into 1 larger dessert dish. Chill at
  least 4 hours before serving. (Chilling it overnight intensifies the
  flavor.) The mousse may be frozen for up to 2 weeks. Remove from the
  freezer and let it sit in the refrigerator overnight before serving.
  VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies
  recipe, then fill it with the mousse. Chill for 4 hours, then pipe
  whipped cream on top.
 




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Recipe ID 6483 (Apr 03, 2005)

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