Chocolate Mousse #38

                                               Chocolate Mousse   (page 430)

8 ounces semisweet chocolate, chopped

6 large eggs, separated and at room temperature

1/4 cup liqueur (Grand Marnier, amaretto, Chartreuse, or port)

6 Tbsp. sugar

2 cups heavy cream, plus additional for whipping cream garnish


1. Place a double boiler or small saucepan over low heat, and melt chocolate. When chocolate is almost melted, remove pan from stove and beat with a wooden spoon until smooth. 

2. Place egg yolks in a heavy saucepan and ad 3 Tbsp. water. Place pan over very low heat and beat constantly with a wire whisk until yolks start to thicken. Add liqueur and continue beating until mixture reaches the consistency of hollandaise sauce. The mixture has become a sabayon. Remove from heat.

3. Fold in melted chocolate. Transfer mixture to a large bowl.

4. Beat egg whites until softly peaked. Add 4 Tbsp. sugar and continue beating until stiff. 

5. Stir about 1/4 of the egg whites into the chocolate mixture, then fold in the rest. refrigerate until cold.

 6. Beat whipping cream until softly peaked. Add remaining sugar and beat until stiff. Fold into the mousse.Divide mousse among 12 individual goblets, cover and chill until ready to serve, or transfer mousse to a serving bowl, cover and refrigerate. Serve with additional unsweetened whipped cream, if desired.  Serves 12-18 people.

  
                               This is one happy baker, after just taking a taste of this               chocolate mousse.