|Name:||Chocolate Mousse||Contributor:||Lee Hart|
|Description:||Part of Death By Chocolate, stands just fine on its own||Posted:||1999-10-24|
|Ingredients:||6 oz semisweet chocolate, broken into 1/2 oz pieces
1-1/2 c heavy cream
3 egg whites
2 Tbsp granulated sugar
|Preparation:||Heat 1" of water in the bottom half of a double boiler over medium heat. Place semisweet chocolate in the top half of the double boiler. Tightly cover the top with a film wrap. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from the heat and stir until smooth. Keep at room temperature until needed.
Place heavy cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until peaks form, about 1 minute. Set aside.
Whisk egg whites in a large stainless bowl, until soft peaks form, about 3 minutes. Add sugar and continue to whisk until soft peaks form, about 2 to 2-1/2 minutes. Add a quarter of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate the chocolate mousse until needed.