Frozen Chocolate Mousse
|Semi sweet chocolate||12 Ounce, chopped|
|Boiling water||3⁄4 Cup (12 tbs)|
|Eggs||8 Large, separated|
|Almond flavored liqueur/1 1/2 teaspoons almond extract||4 Tablespoon|
|Artificial sweetener||To Taste (if desired)|
|Heavy cream||1 Pint|
|Vanilla extract||1 Teaspoon|
|Semi sweet chocolate shavings||2 Tablespoon|
Place the chocolate in a blender or food processor and blend until reduced to a powder.
Add the boiling water and blend until smooth.
Then add the egg yolks and liqueur and blend until well combined. (If you prefer your mousse a little sweeter, add artificial sweetener at this point.)
In a separate bowl, beat the egg whites until they form stiff peaks.
Using a large spatula, fold the chocolate mixture into the egg whites.
Make large circular motions to blend thoroughly without deflating the egg whites.
Pour the mousse into a 2-quart freezer-proof glass and freeze for at least 4 hours before serving.
Take the mousse out of the freezer 1 hour before serving and keep it in the refrigerator.
It should reach the consistency of soft ice cream.
Before serving, whip the cream with the vanilla until soft peaks form. (Add artificial sweetener, if desired.)
Serve the frozen chocolate mousse with a dollop of whipped cream and a sprinkling of chocolate shavings.