Mousse is a family favorite and reminds me of Christmas at my grandmother’s house (she always put in way too much liquor). This recipe is quick and always successful (as long as the egg yolks don’t scramble by accident!).
Total time (including chilling): 1.5 hours. Makes about 8-12 dessert cupfuls.
Materials: Stovetop pot; 2 mixing bowls; measuring cup; beaters or whisk. Missing materials or ingredients? Look here.
Ingredients:
- 11.5 oz chocolate
- ⅓ cup milk
- 6 eggs, separated
- Liquor (I like Grand Marnier), optional
- 2 tbsp granulated sugar
- ¾ cup heavy cream
Instructions:
- Separate the 6 eggs, putting yolks in a stovetop pot and whites in another small mixing bowl. Melt 11.5 oz chocolate in ⅓ cup milk in the microwave. Transfer to a large mixing bowl.
- Whisk the egg yolks on the stove until they just thicken (be careful and patient–if they get lumpy you’ve over-done it!), then remove from heat and continue whisking while you quickly transfer them into the chocolate bowl and mix together. Add liquor if desired.
- Place chocolate mixture in fridge while you whip the egg whites (aka no more than ~5 minutes or the chocolate will harden and your result will be lumpy). Whip the egg whites with a dash of sugar to stiff peaks.
- Remove the chocolate mixture from the fridge and fold in the egg whites. Place in the fridge. Rinse and dry the egg white bowl.
- Whip ¾ cup heavy cream with the rest of the sugar in the small mixing bowl. Fold this into the cooled chocolate mixture. Chill for an hour at least, but best a few hours. (It also freezes well!)
There is the mousse!
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