Death By Chocolate: Chocolate Mousse
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 cups
Heavy Cream2 tbsps
SugarDirections:
1
While the meringue is baking, prepare the chocolate mousse
2
Heat 1-inch of water in the bottom half of a double boiler over medium heat
3
Place 6-ounces of semisweet chocolate in the top half of the double boiler
4
Tightly cover the top with film wrap
5
Allow the chocolate to melt slowly, about 9 to 10 minutes
6
Remove from the heat and stir until smooth keep at room temperature until needed
7
Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip
8
Whisk on high speed until peaks form, about 1 minute
9
Set aside for a few minutes until needed
10
Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes
11
Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes
12
Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites
13
Now add the remaining whipped cream
14
Fold all together gently but thoroughly
15
Refrigerate the chocolate mousse until needed