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How to make creamy chocolate mousse for a light spring dessert
Always use high cocoa butter content chocolate when making chocolate mousse
If an inferior chocolate is used, the taste will reflect it.
Ingredients • 8 oz. premium-quality chocolate (such as Scharffen Berger, 70 per cent cocoa) • 2 Tbsp. unsalted butter • 1/4 cup brandy or water • 5 extra-large eggs, separated • 1 cup heavy cream, whipped • Fresh berries or whipped cream rosettes and chocolate espresso beans, for garnish
Instructions 1. Place chocolate, butter and brandy or water in the top of a double boiler over medium heat. 2. Stir until smooth and melted. 3. Remove from heat and whisk in yolks, one at a time, whisking well after each addition. 4. In a medium bowl, beat egg whites until firm peaks form and set aside. 5. In a separate bowl, whip the cream until stiff. 6. Fold 1/4 of the beaten whites into the chocolate mixture to lighten it. 7. Gently fold in remaining whites and whipped cream until the mousse is uniform in colour. Do not over-mix. 8. Spoon mousse into porcelain teacups or small serving bowls. Chill at least 2 hours. 9. Garnish with fresh berries or whipped cream rosettes and chocolate espresso beans.
Serves 6 to 8
Courtesy Caren McSherry from the Gourmet Warehouse
Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.