Chris' popular chocolate mousse
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Chris' popular chocolate mousse
  Chocolate    Mousse  
Last updated 6/12/2012 1:16:13 AM. Recipe ID 45955. Report a problem with this recipe.
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      Title: Chris' popular chocolate mousse
 Categories: Desserts
      Yield: 1 Servings
    350 mg Package Semi-Sweet Choco
      1 pk Chocolate Wafers
      6    Eggs (4 split, 2 whole)
           (Optional)Some form of
           Alcohol  The original recipe
           Said Rhum. My
           Favorite is an orange liquer
           Such as Cointreau, or Grand
           Marnier )
    500 ml Whipping Cream
    1/4 c  Margerine/butter
           SpringForm Pan
  THE CRUST Crush the wafers, preserving a few for garnish. I use a meat
  grinder, other options vary from rolling pin-dsh towel, to blender.
  Melt butter/margerine, and mix in the wafer crumbs. Pack into bottom
  of spring form pan.
  THE MOUSSE Melt chocolate. (I use a microwave. Another option is to
  use a double boiler, or a single sauce pan.) Be careful to let it
  just melt, since you are adding eggs, which will because cooked if
  the Chocolate is too hot.
  Separate eggs. I personally get caught up in the Thrill and Challenge
  of separating, so end up separating all 6, only 4 are necessary.) Put
  egg white separately, to be whipped.
  If chocolate is still melting, can beat egg whites until foamy, and
  stiff. (Form peaks when you pull the beaters out.)
  Stir in the egg yolks, and remaining whole eggs.
  Add the alcohol, if desired.
  Fold in the beaten egg whites. If not beated, Beat Them! Whip the
  whipping cream, until stiff. The recipe I was given cautioned that
  there was no sugar, so be careful that the transition from flacid to
  butter was very sudden. I recently realised a solution: Put sugar in,
  no one will notice or care.
  Fold the whipped cream into the mixture.
  Dump (I would say pour, but it really is quite sluggish by now.) this
  mixture into the springform pan, on top of the crust.
  Put in fridge, and chill for about 6 hours, though it might be ready
  before that.

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Recipe ID 45955 (Apr 03, 2005)

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