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Volume III
December 27, 2013


Weekly Home / Recipe Center

Chocolate Mousse

Serving size: 10
Calories per serving: 16



Ingredients:
sweetened whipped cream, for garnish, optional
3 large egg whites
1 ounce sugar
5 1/4 ounces chocolate, bittersweet, coarsely chopped
14 ounces cold heavy cream


Directions:
Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.

Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.

Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.


Cook's Note: This recipe is a good base for anything you need a chocolate mousse for and can be altered to suite any taste. Add the sugar a little bit at a time until you get your desired sweetness. Add a little bit of orange zest or espresso powder for a slightly different take.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


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