Soft Chocolate Mousse
Ingredients:
- 10 oz Extra bittersweet chocolate
- 4 Eggs, separated
- 2/3 c Powdered sugar
- 1/3 c Granulated sugar
- 1 c Extra heavy cream
- 1 tb Blackberry brandy or rum
Instructions:
Melt chocolate over simmering water of a water bath. Whip egg yolks
with 1/3 cup powdered sugar until pale and airy, place whipped yolks
in medium sized bowl. Add warm melted chocolate and fold until just
mixed. Wash bowl and wipe thoroughly. Dissolve 1/3 cup granulated
sugar and 1/4 cup water in small pot, bring to a boil, cook to 230
degrees on a candy thermometer. While sugar is boiling slowly whip
whites to soft peak. When sugar is ready, slowly pour into whites while
beating at a medium speed in a steady stream. Continue to whip until
stiff peaks form. Remove whites, spoon whites on top of yolks but do
not fold in. Whip cream and 1/3 cup powdered sugar until medium stiff
peak, now fold in whites until just mixed. Add cream and fold until
incorporated, do not over fold. Store in refrigerator until ready to use
(should be used as soon as possible).
