Mousse au Chocolat Recipe
About: Chef Scott Halverson's traditional French-style Mousse is luxurious and decadent, and surprisingly easy to prepare!
2 hour(s) 30 minutes
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Place chocolate into top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat egg whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Prep Time Note:
including cooling time
6 oz. semisweet cooking chocolate
1/3 C. milk
4 oz. (1/2 cup) finely granulated sugar
2 egg whites
1/2 C. heavy cream
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