I am not a huge fan of really sweet desserts. I would rather have some fresh fruit at the end of a meal instead of a heavy, gooey piece of cake. However, last week we had a famous pastry chef from San Francisco come in and teach us some classic recipes that I feel compelled to share. I mean lets face it, everyone appreciates a really good chocolate mousse right? I think so. And this is one dessert that I know can truly be made in a home kitchen with minimal frustration level (unlike pie crust which I am still struggling with). So without further adieu, here is the recipe.
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Chocolate Mousse Ingredients:
1 1/2 cups heavy cream
8 oz bittersweet chocolate
1/2 cups pasteurized egg white or an equivalent amount of regular egg whites
2/3 cup sugar Instructions:
Whip 1 cup of cream to firm peaks (either by hand with a whisk or an electric mixer). Cover and chill until needed.
Cut the chocolate into 1/2" inch chunks, place in a bowl and set aside.
In a small heavy saucepan heat over med-high heat the remaining 1/2 cup cream to a simmer. Remove from the heat and add the chocolate all at once. Swirl the pan so that the chocolate settles into the cream and begins to melt. Stir with a heavy spoon until the chocolate is completely melted and incorporated into the cream.
Whip the egg whites until foamy. Slowly whip in the sugar and continue whipping until firm peaks form. Fold the whites into the cooled chocolate. Fold in the chilled cream until evenly incorporated. Spoon or pipe with a pastry bag into individual bowls and top with additional whipped cream and fresh fruit if desired. This can also be used as a filling in a tart shell, or used as a filling to be layered with cake.
Serves 6-8 |
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