Chocolate Mousse

Submitted by Mary Ellen Poole

I made this in a cooking class at an inn in Frederick, MD.

 

Ingredients

8 oz. of bittersweet chocolate
2 whole eggs
2 egg yolks
2 oz. of sugar
2 cups of heavy whipping cream
Raspberries, melted or warmed with some sugar

Directions

  1. Melt chocolate over a double boiler

  2. Beat eggs, yolks, and sugar until they double in volume

  3. Whip cream to soft peak stage (should form a peak when whip is pulled out)

  4. Fold the chocolate into the egg mixture, make sure that they are about the same temperature or the chocolate may lock up and get hard

  5. Add a small amount of your whipped cream to the chocolate mixture and stir it in

  6. Fold the chocolate mixture into the whipped cream making sure to get it completely mixed

  7. At this point, you can spoon the mousse into serving dishes or chocolate cups or put the whole bowl in refrigerator to set overnight and pipe the next day

  8. Mousse must set up in the refrigerator for at least 2 hours before serving

  9. Garnish with whip cream and drizzle warm raspberries over the top of each serving

 
 

Have you made this recipe? Share your tips, tricks, and stories in the comments below!

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