12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
8 extra-large eggs, at room temperature, separated
1/2 cup plus 2 tablespoons sugar
Pinch of salt
1/2 cup cold heavy cream
2 cups (1 pint) cold heavy cream
2 tablespoons sugar
dash vanilla extract
Instructions
Combine the 2 chocolates, 1/4 cup water, and the
vanilla in a heat-proof bowl. Set it over a pan of
simmering water just until the chocolate melts.
Cool completely to room temperature. Whisk in the
butter until combined.
Place the egg yolks and 1/2 cup of the sugar in
the bowl of an electric mixer fitted with the
paddle attachment. Beat on high speed for 4
minutes, or until very thick and pale yellow. With
the mixer on low speed, add the chocolate mixture.
Transfer to a large bowl.
Place 1 cup of egg whites (save or discard the
rest), the salt, and 1 tablespoon of the sugar in
the bowl of an electric mixer fitted with the
whisk attachment. Beat on high speed until firm
but not dry. Whisk 1/4 of the egg whites into the
chocolate mixture; then fold the rest in carefully
with a rubber spatula.
Without cleaning the bowl or whisk, whip the heavy
cream and the remaining tablespoon of sugar until
firm. Fold the whipped cream into the chocolate
mixture. Pour the mousse into individual dishes or
an 8-cup serving bowl. Chill and decorate with
whipped cream. Serve with extra whipped cream on
the side.
Whipped Cream-
Whip the cream in the bowl of an electric mixer
fitted with the whisk attachment. When it starts
to thicken, add the sugar and vanilla and continue
to whip until the cream forms stiff peaks. Don't
overbeat, or you'll end up with butter!
Originally Submitted
6/1/2011
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