Thursday, December 8, 2011

Chocolate mousse

This was super-quick to prepare with the help of a stand mixer. An easy way to turn a simple dinner into something special.

8 oz Ghirardelli dark chocolate
3 tbsp butter
2 egg yolks
2 egg whites
17 g icing sugar

Melt the chocolate with the butter in the microwave. Do short time periods (15-20 seconds) to ensure that the chocolate doesn't burn. Wait 30 seconds between periods of heating, to allow the heat to distribute.

Meanwhile, add the egg whites to a stand mixer and beat on progressively increasing speeds. Add the sugar when the egg whites are still not foamy. Beat to hard peaks, but do not overbeat. it shouldn't crumble.

When the chocolate is evenly melted with the butter, stir in the egg yolks, after you remove the white stings attached. These normally serve to suspend the yolk in the middle of the egg.

Finally, fold in the beaten egg whites with the sugar in three smaller portions. Be sure to fold them in evenly, but not to break them up.

Cover the mousse and refrigerate for 30 minutes. Serve.

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