MOUSSE AU CHOCOLAT (Chocolate Mousse)

(NOT THE TART, THE REAL MOUSSE)

by our resident Chef Meghan N'Cho-Allepot)

  

HOW TO

1 - IN A LARGE BOWL WHIP THE 1 1/4 CREAM TO SOFT PEAKS

2 - IN A SMALL POT, COMBINE 2 TBLSP. OF WATER WITH 1/4 CUP OF SUGAR AND BOIL UNTIL SUGAR DISSOLVES. SET ASIDE

 

3 - MELT CHOCOLATE 8 oz + 2 TBLS. UNSALTED BUTTER IN MICROWAVE IN 30 SEC. INCREMENT STIRRING IN BETWEEN UNTIL CHOCOLATE MELT

 

OR COMBINE CHOCOLATE + BUTTER IN A DOUBLE BOILER UNTIL IT’S MELT

 

4 - IN A LARGE BOWL WHIP 3 EGG WHITES TO SOFT PEAKS

 

5 - POUR SUGAR WATER INTO EGG WHITES AND WHISK UNTIL ALL IS MIXED (DON’T OVER MIX)

 

6 - COMBINE CHOCOLATE, EGG WHITES & WHIPPED CREAM INTO LARGE BOWL

FOLD TOGETHER GENTLY UNTIL IT’S COMBINED

 

7- POUR INTO A LARGE BOWL OR SMALL INDIVIDUAL SERVING DISH, COVER AND REFRIGERATE FOR  2 HOURS

ET VOÌLA! ENJOY!

 

FEEDS 4 - WHAT YOU NEED

 

1 1/4 CUP OF HEAVY  WHIPPING CREAM

1/4 CUP OF SUGAR

8 oz BITTERSWEET CHOCOLATE

3 LARGE EGG WHITES

2 TBLS. UNSALTED BUTTER

2 TBLS. WATER