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4 1/2 ounces semi-sweet chocolate
2 tablespoons softened butter
4 tablespoons granulated sugar
4 egg yolks
4 egg whites
Chocolate mousse should be prepared at least 2 hours before serving; ideally, it should be made 24 hours ahead of time.
Melt the chocolate and butter in a double boiler over low heat, stirring gently as they begin to melt. Stir in the sugar little by little. When thick
and creamy, pour the ch0ocolate mixture into a large mixing bowl and stir until it has cooled to lukewarm, then stir in the egg yolks.
Best the egg whites until stiff in another mixing bowl, then slide them into the bowl with the chocolate and fold them in, using a wooden spatula or
spoon.
When the egg whites have been complete incorporated into the chocolate, place the mousse in the refrigerator for 2 hours or more before serving.
Serves: 4 - Prep time: 30 mins (plus 2 hours refrigeration)
2 tablespoons softened butter
4 tablespoons granulated sugar
4 egg yolks
4 egg whites
Chocolate mousse should be prepared at least 2 hours before serving; ideally, it should be made 24 hours ahead of time.
Melt the chocolate and butter in a double boiler over low heat, stirring gently as they begin to melt. Stir in the sugar little by little. When thick
and creamy, pour the ch0ocolate mixture into a large mixing bowl and stir until it has cooled to lukewarm, then stir in the egg yolks.
Best the egg whites until stiff in another mixing bowl, then slide them into the bowl with the chocolate and fold them in, using a wooden spatula or
spoon.
When the egg whites have been complete incorporated into the chocolate, place the mousse in the refrigerator for 2 hours or more before serving.
Serves: 4 - Prep time: 30 mins (plus 2 hours refrigeration)
