Chocolate Mousse #06
INGREDIENTS:
4 Squares (1-oz) semisweet
-chocolate; cut into pieces
3 Eggs; separated
1 ts Vanilla
3/4 ts Cream of tartar
1/3 c Sugar (this amount was
-varied from 1/2 cup; too
-sweet)
1 c Chilled whipping cream
4 Squares (1-oz) semisweet
-chocolate; cut into pieces
3 Eggs; separated
1 ts Vanilla
3/4 ts Cream of tartar
1/3 c Sugar (this amount was
-varied from 1/2 cup; too
-sweet)
1 c Chilled whipping cream
Taken from Betty Crocker's Cookbook:
Heat chocolate in heavy 2-quart saucepan over low heat, stirring occasionally, until melted; remove from heat. Beat egg yolks slightly; stir yolks and vanilla into chocolate. Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy. Beat in sugar, 1 tbsp at a time; continue beating until stiff and glossy. Stir about 1/4 of the meringue into chocolate mixture. Fold into remaining meringue.
Beat whipping cream in chilled 1 1/2-quart bowl until stiff. Fold into chocolate meringue. Spoon into dessert dishes. Refrigerate at least 2 hrs. but no longer than 48 hours.
Top each serving with Sweetened Whipped Cream and grated chocolate if desired. Refrigerate any remaining desserts immediately.
8 servings (about 1/2 cup each), 265 calories per serving.
Brandy Chocolate Mousse: Fold in 2 tbsps brandy with the whipped cream.
/DESSERTS