Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 1 cup dark chocolate chips 2-4 Tablespoons cognac, cointreau, gran marnier or cold coffee 1 Tablespoon unsalted butter (optional) 4 eggs, separated Pinch of salt DIRECTIONS Melt chocolate over double boiler. Stir in cognac and butter, if using. Place egg whites into a very, very clean mixing bowl with a pinch of salt. Beat to stiff peaks. Beat egg yolks one at a time into melted chocolate. Mix a little beaten egg white into chocolate mixture to lighten it and then gently fold in remaining beaten egg whites until no whites streaks remain. Mousse should still be somewhat fluffy from egg whites when mixed. Cover and refrigerate. Remove from refrigerator 30 minutes before serving. Makes 4-8 servings. SERVING SUGGESTIONS Serve in small bowls or demitasse cups. A demitasse spoon makes the experience of eating the mousse last longer and even more delightful. Garnish with fresh berries or whipped cream and serve with madeleines. Copyright © 2020 Stefanie Samara Hamblen |
