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September
24
2006

RICH CHOCOLATE MOUSSE

[WW FRENCH P96] 

300g DARK CHOCOLATE [chopped]

300ml CREAM

2 TABLESPOONS RUM

4 EGG WHITES

1/3 CUP CASTOR SUGAR

½ CUP CREAM [extra]

PROCESS CHOCOLATE UNTIL FINELY GRATED. HEAT CREAM TO JUST BELOW BOILING POINT, GRADUALLY ADD CREAM TO CHOCOLATE WHILE MOTOR IS OPERATING; ADD RUM, PROCESS UNTIL SMOOTH. TRANSFER CHOCOLATE MIXTURE TO A LARGE BOWL.

BEAT EGG WHITES IN SMALL BOWL UNTIL SOFT PEAKS FORM, GRADUALLY ADD SUGAR A TABLESPOON AT A TIME, BEATING WELL AFTER EACH ADDITION. FOLD THROUGH CHOCOLATE MIXTURE IN TWO LOTS.

WHIP EXTRA CREAM UNTIL SOFT PEAKS FORM, FOLD CREAM THROUGH CHOCOLATE MIXTURE. POUR MOUSSE INTO SERVING GLASSES. REFRIGERATE SEVERAL HOURS OR OVERNIGHT. SERVE WITH WHIPPED CREAM & CHOCOLATE CURLS.

SERVES 8.

Damian Desserts , trackback 24 views

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