Mousse Au Chocolat

"From "Fast, Fancy Desserts", Good Food Magazine, May 1987. Prep time does not include 3 hours to chill."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
5
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Heat chocolate and butter, stirring frequently, in top of double boiler over simmering water until completely melted and smooth. Remove from heat and whisk in egg yolks until blended. Immediately transfer to mixing bowl.
  • Beat egg whites and cream of tartar in second mixing bowl until very stiff. Using wire whisk, fold half the egg whites into chocolate mixture. Beat remaining whites quickly to make sure they are smooth and fold into chocolate mixture with rubber spatula.
  • Transfer mousse to serving bowl or individual stemmed glasses. Refrigerate covered until set, about 3 hours. Serve cold, garnished with whipped cream.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes