Here’s a fantastic dessert for Valentine’s Day or anytime of the year. This recipe does include raw eggs which can cause some people to get sick. If you have a problem with raw eggs this is not a recipe for you.
Sweetened bitter chocolate
180 Gram, chopped finely
1 1⁄2 Cup (24 tbs), chilled (1 cup for the mousse 1/2 cup for garnish)
3 Large, separated
1⁄4 Cup (4 tbs)
2 Tablespoon, shaved (FOR GARNISH)
6 Small, curled (FOR GARNISH)
1. Beat the cream until it forms soft peaks. Do not overbeat it. Refrigerate it.
2. In a bowl, beat the egg whites until soft peaks are formed.
3. Place the chocolate, butter and almond extract in a bowl over boiling water. Melt the chocolate – stirring constantly. Turn off the heat and remove the bowl from over the pan.
4. FOR GARNISH: Whip the cream until starting to stiffen. Add the sugar. Whip until stiff peaks form. Refrigerate.
5. When the chocolate is warm and no longer hot add the egg yolks. Whisk in the egg yolks into the chocolate.
6. Gently fold in 1/3 of the whipped cream. Fold in half of the beaten egg whites.
7. Carefully incorporate the ingredients (Use a rubber spatula).
8. Add the remaining egg whites and the cream. Fold softly until all of the ingredients are well mixed.
9. Divide the mousse into six ramekins or dessert glasses. Cover and refrigerate for at least 4 hours.
10. Just before serving, whip the remaining 1/2 cup of whipping cream with confectioner's sugar for garnish.
11. Take the refrigerated ramekins; put a dollop of whipped cream on top of each one. Garnish with chocolate shavings and orange peel and serve.
The chocolate needs to cool down a bit but should not get cold. Test a little bit on the inside of your wrist.