This was the filling on the chocolate chip cake layer for the wedding cake I did a couple weeks ago. We’re having the mousse alone, topped with fresh berries and whipped cream, for Easter dessert.
- 2 tablespoons unsalted butter
- 4 ounces bittersweet or semisweet chocolate, chopped
- 3 eggs, separated
- 1/4 cup sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1. Place a double boiler or small saucepan over low heat, and melt butter and chocolate together. Just before chocolate finishes melting, remove pan from stove, and beat chocolate with a wooden spoon until smooth
- 2. Transfer chocolate mixture to a bowl, and beat in egg yolks with a whisk. Place bowl in refrigerator.
- 3. Beat egg whites with half the sugar until they hold stiff peaks but are not dry. Set aside. Beat cream with the remaining sugar and vanilla until it holds soft peaks.
- 4. Stir a couple of spoonfuls of the whites into chocolate mixture to lighten it a bit, then fold in remaining whites thoroughly but gently. Fold in cream, and refrigerate until chilled. If you are in a hurry, divide mousse among six cups: it will chill much faster. Serve within a day or two of making it.
from the NY Times