This is one of the easiest and most delicious desserts. We made it for some holiday dinner guests recently, and it was perfect because it took so little effort (which was key after a day filled with preparing and cooking a million other not-so-easy things), but it doesn’t compromise on taste at all.
We modified a recipe from The Joy of Cooking, substituting vanilla for rum, and even with the change, it came out perfectly.
Chocolate Mousse (Adapted from The Joy of Cooking):
Directions:
Cook over very low heat until dissolved, but not brown in color:
1/4 cup sugar
1 t vanilla (we used bourbon vanilla from Trader Joe’s)
3 T water
Melt in a double boiler:
1/4 cup semisweet or sweet chocolate (chocolate chips work)
You can use more than this, if desired.
When the chocolate is melted, stir in:
2 to 3 T of whipping cream
Add the syrup to the melted chocolate and stir until smooth. When the mixture is cool, but not chilled, fold into it:
2 stiffly beaten egg whites
Then fold into this combination 2 cups of cream, whipped (made from 1 C unwhipped cream). Chill for at least two hours before serving, either in separate sherbet glasses, or in a bowl. Can be served with fruit or fruit sauce.
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