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Creamy Chocolate Mousse

Western.Chefs's picture
Ingredients
  Eggs 3 , separated (At Room Temperature)
  Milk 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Sugar 1 Cup (16 tbs)
  Unsweetened chocolate 4 Ounce, chopped (4 Squares, 1 Ounce Each)
  Unflavored gelatin 1
  Vanilla extract 1 Teaspoon
  Heavy cream/Whipping cream 2 Cup (32 tbs)
  Chopped pistachios 1⁄4 Cup (4 tbs) (For Garnish)
Directions

1. In 2-quart saucepan, with wire whisk, beat egg yolks, milk, salt, and 3/4 cup sugar untilblended; stir in chopped chocolate. Evenly sprinkle gelatin over mixture; let stand 1 minute to soften gelatin slightly. Cook over low heat, stirring frequently, about 20 minutes until gelatin completely dissolves, chocolate melts, and mixture thickens slightly and coats a spoon. Stir in vanilla; cover and refrigerate 45 to 50 minutes, stirring occasionally, until mixture mounds when dropped from a spoon.
2. In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar dissolves and whites stand in stiff peaks.
3. In large bowl, with mixer at medium speed, beat 1 3/4 cups heavy cream until soft peaks form. With rubber spatula or wire whisk, fold chocolate mixture and beaten egg whites into whipped cream; pour into 1 1/2 quart bowl; cover and refrigerate 4 hours or until set.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Ingredient: 
Cheese

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