Friday, November 27, 2009

Chocolate Mousse


6 Ounces Semi-Sweet Chocolate
2 egg yolks
1/4 cup sugar
1 tsp Almond Essence
1 1/2 cups heavy whipping cream


Melt the chocolate over a double boiler setup.
While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whicsk in the Almond Essence. When the chocolate has melted, whisk it into the egg yolk mixture.
In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour.

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