Soft Chocolate Mousse And Solid Chocolate Mousse
Last updated 6/12/2012 12:58:45 AM. Recipe ID 21572. Report a problem with this recipe.
Title: Soft chocolate mousse and solid chocolate mousse
Yield: 4 Servings
10 oz Extra bittersweet chocolate
4 Eggs, separated
2/3 c Powdered sugar
1/3 c Granulated sugar
1 c Extra heavy cream
1 tb Blackberry brandy or rum
Melt chocolate over simmering water of a water bath. Whip egg yolks
with 1/3 cup powdered sugar until pale and airy, place whipped yolks
in medium sized bowl. Add warm melted chocolate and fold until just
mixed. Wash bowl and wipe thoroughly. Dissolve 1/3 cup granulated
sugar and 1/4 cup water in small pot, bring to a boil, cook to 230
degrees on a candy thermometer. While sugar is boiling slowly whip
whites to soft peak. When sugar is ready, slowly pour into whites
while beating at a medium speed in a steady stream. Continue to whip
until stiff peaks form. Remove whites, spoon whites on top of yolks
but do not fold in. Whip cream and 1/3 cup powdered sugar until
medium stiff peak, now fold in whites until just mixed. Add cream and
fold until incorporated, do not over fold. Store in refrigerator
until ready to use (should be used as soon as possible).
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