04-03-2013, 09:57 PM
[attachment=2206]
INGREDIENTS
4 ounces dark chocolate, finely chopped
1/2 cup cold heavy cream
3 large eggs, separated
(Optional) Chopped off hands of some walkers or make some in marzipan if your neighborhood's fresh out.
METHOD
1 Whip the cream to soft peaks, then refrigerate.
2 Put the chocolate in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than (living) body temperature.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in 3/4 of the whipped cream. Then fold in the whites until incorporated.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. Refrigerate for at least 2 hours but preferably longer. (The mousse can be refrigerated for up to a day.)
Serves 4-6 depending on the size of the servings.
Decorate with the remaining whipped cream and some chopped-off hands before serving.
Bon appetit
INGREDIENTS
4 ounces dark chocolate, finely chopped
1/2 cup cold heavy cream
3 large eggs, separated
(Optional) Chopped off hands of some walkers or make some in marzipan if your neighborhood's fresh out.
METHOD
1 Whip the cream to soft peaks, then refrigerate.
2 Put the chocolate in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than (living) body temperature.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in 3/4 of the whipped cream. Then fold in the whites until incorporated.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. Refrigerate for at least 2 hours but preferably longer. (The mousse can be refrigerated for up to a day.)
Serves 4-6 depending on the size of the servings.
Decorate with the remaining whipped cream and some chopped-off hands before serving.
Bon appetit