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This Recipe contributed by: |
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| this recipe is based on one by jim dodge, cookbook author, friend, and famous baker. it is THE best chocolate mousse in the world, and MUCH better than the ones found in france!! it is also easy, and will work even if you change the proportions slightly - an extra bit of chocolate, different sie egg whites, more or less rum or creme de cacao...) 6 servings (can be doubled - i always do - and can be frozen and eaten frozen or thawed) 8 ounces good semi sweet or bittersweet chocolate, broken into chunks (chocolate should be at least 70% cocoa solids, and 85 is better! 1 1/3 cup heavy cream 1 tablespoon rum, pref. dark (you can add 2 T if desired) 1 tablespoon creme de cacao (if desired, but good) 4 lg egg whites, room temp. OR equivalent in dried egg whites, reconstitued 1/2 cup sugar 1 cup heavy cream for garnish, plus sugar and vanilla to taste if you have a food processor, chop chocolate finely with metal blade. in microwave, heat 1/3 cup cream to very hot, add to chocolate with processor motor running until chocolate is melted and smooth. alternatively, grate chocolate with a grater and mix by hand with the hot cream. add in the liquor. in a mixer, beat the egg whites with the sugar until stiff. put into a large bowl. now beat the remaining cup cream until stiff. in a separate large bowl, put in the chocolate mixture and add a large spoonful of egg whites to lighten it. then mix in the rest of the whites, folding gently but firmly, reaching to the bottom of the bowl. do the same with the cream. keep folding until blended. put either into 1 large pretty bowl (cut glass is nice) or individual bowls. now beat the extra cup of cream, adding sugar and vanilla to taste. put it in large dollops on top of the mousse. you can now shave semi sweet or bittersweet chocolate on top if you like. chill until firm. this is very chocolatey but light as a feather and smooth as silk! one of our guests, a lovely man from iceland, requested it TWO times during his stay! |
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| (Updated: 25 May 2004) | ||||||||||
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