Monday, July 12, 2010

Bittersweet Chocolate Mousse

chocolate mousse

It's only taken about two years to finally have a photo for this recipe, but here it is! Easy and oh so delicious, this makes a great end to a meal. Top with whipping cream and strawberries to make it extra special. Make sure to use really good quality chocolate, it makes a huge difference.

6 oz bittersweet chocolate, chopped
1 cup whipping cream
3 egg whites
pinch of salt
2 tbsp sugar

garnish-chocolate curls, fresh raspberries, mint leaves, whipped cream

Melt chocolate in a double boiler over hot, not boiling, water until smooth. Set aside.

In a bowl with an electric mixer, beat the whipped cream until stiff peaks form. Set aside. In a separate bowl, beat the egg whites and salt until soft peaks form. Add the sugar, and continue beating until stiff peaks form. Stir 1/4 of the whipped cream into the chocolate. Fold the chocolate mixture into the egg whites until combined, and then fold in the remaining whipped cream. Spoon into small serving dishes. Cover and chill in the fridge up to 6 hours.

Makes 4-6 servings.
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