Thursday, November 29, 2007

Chocolate Mousse

16 squares (1 oz each) semisweet baking chocolate, broken into pieces
1 cup water, divided
4 Tbs butter (no substitutes)
6 egg yolks
4 Tbs sugar
2 1/2 cups whipping cream

In microwave heat chocolate, 1/2 cup water and butter until melted. stirring after 1 minute. Set aside to cool. IN small heavy saucepan whisk egg yolks, sugar and remaining 1/2 cup water. Cook and stir over low heat until temp reaches 160 degrees (DO NOT let it get any higher or your eggs will scramble). Whisk into chocolate mixture (I strain through mesh, just in case). Let cool, either in fridge or freezer, stirring occasionally or over an ice bath stirring continually. Whip cream, fold chocolate into cream. Spoon into dessert dishes (8). Refrigerate for at least 4 hours. Top with lightly sweetened whipping cream and grated chocolate.

*You can also spoon into 2 baked pie crusts of your choice (pastry, graham, shortbread)

1 comment:

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this