Hmmm.. This is my first chocolate mousse. I’m not complaining about that fact, I just find it odd that I waited this long to get to a chocolate mousse.
Regardless, it’s quite good. based off an Italian recipe of semifreddo di cioccolato (translated to “semi-frozen chocolate”?) it was also darn easy to make. Be gentle when you fold in the whipped cream and the egg whites, and your on easy street.
- 8 ounces of bitter or dark chocolate
- 3 Tablespoons whole milk
- 6 eggs, seperated
- 4 Tablespoons cognac
- 1 1/2 cups heavy cream
In a double boiler, melt the chocolate with the milk until the chocolate has a velvety smooth consistency. Beat in the six eggs yolks, one at a time. Then add the cognac and also mix in thoroughly.
In a medium mixing bowl, whip the cream until it forms peaks. Pour the chocolate into a large glass mixing bowl and folk in the whipped cream very carefully. In another medium mixing bowl, beat the egg whites until stiff and fold them also into the chocolate mixture. Cover chocolate mousse bowl with saran wrap and place in freezer for 4 hours or until mixture hardens. Take it out about an hour before serving. Spoon into dishes or pipe into wine glasses to serve.