Semi-sweet Chocolate Mousse
Makes 1 quart (serves 10 to 12) Equipment – double boiler, large mixing bowl, hand mixer, 2 cup measuring cup Time – 15 minutes to prepare, refrigerate at least 12 hours Ingredients: - 8 egg yolks
- 1 ¾ Cups of granulated sugar (baker sugar would be better)
- Bakers chocolate – 6 to 8 ozs
- Semi-sweet chocolate chips – 8 ozs
- Milk chocolate chips – 2 ozs
- 2 pints of heavy whipping cream
- 2 Tablespoon of Vanilla Extract
- 2 tablespoons of Dark Rum or Grand Marnier
- Whole Raspberries to top each individual serving dish
- Fresh Mint as a garnish
Directions: - Melt the chocolate in a double boiler, stirring as needed to make the mixture smooth. Note: All of the chocolate pieces should be completely melted.
- As the chocolate is melting, whip the cream, liquor and vanilla extract in a large bowl using the hand mixer. The cream is ready when it forms semi-stiff peaks when you pull the mixer blades out of the cream.
- After the chocolate is melted, remove from the heat immediately.
- Add the egg yolks / sugar and mix by hand until thoroughly blended.
- Fold the chocolate mixture into the cream.
Mix using the hand mixer on a slow speed until the chocolate and cream have been completely mixed. - Refrigerate for at least 12 hours in serving bowl(s).
Based on The Big Chocolate Cookbook, Pg. 149 Gertrude Parke modified by Leon C. Glover III
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