Tuesday, March 30, 2010

Chocolate Mousse

6 ounces semisweet chocolate
2 egg yolks
1/4 cup sugar
2 T coffee liqueur
1 1/2 cups heavy cream

Optional: fruit, nuts, cookies or whipped cream.

Preparing the mousse:
Melt the chocolate over a double boiler setup.

While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the coffee liqueur. When the chocolate has melted, whisk it into the egg yolk mixture.

In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour.

Garnish with fruit, nuts, cookies or whipped cream.

Serves 4


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