p.s. This makes a very large portion; I will likely cut down by half or 2/3 next time.
p.p.s. We ate the mousse when it had only chilled for about 2 1/2 hours, so it doesn't look quite as "set" and foamy in the pic below.
Link to original recipe: https://www.foodandwine.com/recipes/ultimate-chocolate-mousse
Ingredients:
8 oz. good-quality semisweet dark chocolate (I used Ghirardelli 60% Intense Dark), broken into chunks
6 large eggs, separated
3 T. water
1/2 T. almond extract (or 1/4 c. Amaretto; I used the extract)
2 c. heavy cream
6 T. sugar, divided
Directions:
1. Using medium heat, heat a double boiler with around 1/2" of water in bottom part. Once heated, add the chocolate to top part of double boiler and melt until smooth, stirring constantly. Remove from heat and separate top and bottom, setting aside.
2. In a small, heavy saucepan over very low heat, whisk together the 6 egg YOLKS and 3 T. of water. Whisk constantly for 6 minutes.
3. Whisk in the almond extract (or Amaretto) and continue whisking constantly for 6-8 minutes more. The sauce should thicken enough to coat the back of a spoon.
4. Remove from heat and strain through a fine mesh strainer into a large mixing bowl. Discard the foamy part and anything in strainer. Set strained liquid aside.
5. Fold melted chocolate into sauce and set aside.
6. Beat heavy cream (using an electric mixer on high) until stiff peaks form, 2-4 min, beating in 2 T. of the sugar towards the end. (Note: I chilled my beaters and bowl in freezer from when I started the recipe; it doesn't have this in original, but it's in most recipes where you have to beat heavy cream.)
7. Fold beaten heavy cream into chocolate mixture and set aside.
8. Using an electric mixer fitted with whisk attachment, beat egg whites on high until soft peaks form (about 1-2 min.)
9. Beat in remaining 4 T. (1/4 c.) sugar, and continue until stiff peaks form (about 2-3 min.). Fold into chocolate-cream mixture.
10. Chill mousse for at least 4 hours prior to serving. Enjoy!
Ingredients:
8 oz. good-quality semisweet dark chocolate (I used Ghirardelli 60% Intense Dark), broken into chunks
6 large eggs, separated
3 T. water
1/2 T. almond extract (or 1/4 c. Amaretto; I used the extract)
2 c. heavy cream
6 T. sugar, divided
Directions:
1. Using medium heat, heat a double boiler with around 1/2" of water in bottom part. Once heated, add the chocolate to top part of double boiler and melt until smooth, stirring constantly. Remove from heat and separate top and bottom, setting aside.
2. In a small, heavy saucepan over very low heat, whisk together the 6 egg YOLKS and 3 T. of water. Whisk constantly for 6 minutes.
3. Whisk in the almond extract (or Amaretto) and continue whisking constantly for 6-8 minutes more. The sauce should thicken enough to coat the back of a spoon.
4. Remove from heat and strain through a fine mesh strainer into a large mixing bowl. Discard the foamy part and anything in strainer. Set strained liquid aside.
5. Fold melted chocolate into sauce and set aside.
6. Beat heavy cream (using an electric mixer on high) until stiff peaks form, 2-4 min, beating in 2 T. of the sugar towards the end. (Note: I chilled my beaters and bowl in freezer from when I started the recipe; it doesn't have this in original, but it's in most recipes where you have to beat heavy cream.)
7. Fold beaten heavy cream into chocolate mixture and set aside.
8. Using an electric mixer fitted with whisk attachment, beat egg whites on high until soft peaks form (about 1-2 min.)
9. Beat in remaining 4 T. (1/4 c.) sugar, and continue until stiff peaks form (about 2-3 min.). Fold into chocolate-cream mixture.
10. Chill mousse for at least 4 hours prior to serving. Enjoy!
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