June 2011: Chocolate Mousse
June's Featured Recipe: Chocolate Mousse
Ingredients: |
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12 oz. Chocolate |
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5 Eggs, seperated (preferably pasteurized) |
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1/4 cup Sugar |
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2 cups Heavy Cream |
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Directions:
Seperate eggs and whip whites with the sugar to a medium-stiff peak.
Set egg yolks aside.
Melt chocolate over double boiler.
Combine the egg yolks with equal parts of heavy cream (for example, if your egg yolks measure 1/4 cup, mix with 1/4 cup cream).
Whip the remaining heavy cream to a medium-stiff peak and set aside.
Next, working as quickly as possible, whisk egg yolk and cream mix into the melted chocolate until smooth.
Fold in the whipped egg shites and whipped cream just unil incorporated and refrigerate immediately.
Yields 6.
Executive Chef Stephen Landon
Serve in dishes of choice.
Garnish at your leisure - possible garnishes: chocolate shavings, fresh fruit, whipped cream.
