I have to say, mousse is one of those basically easy desserts that becomes your spectacular finale to dinner. I made this last week with the assistance of my MyCook Robot and we enjoyed it enor-mousse-ly. It made three cups of mousse so we are still working our way through it, but this would probably serve four at dinner, and look super cute in individual ramekins.
Mousse au Chocolat
Boulangerie Patisserie Les Halles, Epcot
Yield: Approximately 3 cups
5 ounces semi-sweet chocolate
2 egg yolks, lightly beaten
1/4 cup heavy cream
1 teaspoon vanilla extract
3 egg whites
1/4 cup sugar
1. Melt chocolate in a double boiler over warm water. Remove from heat.
2. Combine egg yolks and cream and gradually add chocolate, stirring rapidly. Add vanilla extract.
3. Beat egg whites with sugar until stiff peaks form (this for me is the hardest part, and this is where my MyCook came in and saved me. My egg whites looked like shaving cream here, super poofy and stiff! I had to use a paddle attachment though…)
4. GENTLY fold egg whites into chocolate mixture (I think this is the tricky part, make sure no chocolate has stuck to the bottom of your bowl because this can make your complete combination of the ingredients difficult). Spoon mousse into a decorative mold or individual serving glasses and chill until firm (about 2 hours).
Top with strawberries, or any other fruit that pairs with chocolate. You won’t be disappointed! Also consider using it as filling for eclairs or cake! Yum!