Recipe
Chocolate Mousse
- 8oz. Good quality semi-sweet chocolate
- 4T Water
- 2t Vanilla extract
- 3 Large eggs, separated
- ½ C Fine sugar
- 1C Heavy whipping cream
- ¼ C Hazelnuts, toasted and crushed
- Combine chocolate, water and vanilla in a double boiler, stirring and heating until chocolate melts fully.
- Remove from heat.
- In a separate bowl—bowl should be heat-proof—mix three egg yolks with ¼ cup of sugar.
- Set the bowl over a pan of simmering water on the stove.
- Whisk constantly until the egg-yolk mixture is thick and puffy.
- Remove from heat and mix thoroughly into the melted chocolate.
- In a separate bowl, place egg whites and ¼ cup of sugar, then mix with an electric mixer on high speed until stiff peaks form.
- Using a spatula, stir a quarter of the egg white mixture into the melted chocolate to loosen the chocolate.
- Then, gently fold in remaining egg whites.
- Whip cream with an electric mixer until soft peaks form.
- Fold into the chocolate mixture, allowing some white streaks of cream to remain.
- Divide amongst six tall wine glasses.
- Refrigerate for 3 hours.
- Garnish with whipped cream and toasted hazelnuts, then serve.
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