MOUSSE AU CHOCOLAT (Chocolate Mousse)
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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