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CHOCOLATE MOUSSE
Also see
QUICK CHOCOLATE MOUSSE
Serves 12
10 ounces semi sweet
chocolate
1/2 cup sugar
1/2 cup water
6 egg yolks
2 cups heavy
cream
6 egg whites
1/4 teaspoon cream of tartar
1/4 cup Cognac
(optional)
for garnish: whipped cream and chocolate curls
Melt semi-sweet
chocolate over a double boiler.
Combine sugar and water in a saucepan. Boil
to a temperature of 225 degrees.
Beat egg yolks in an electric mixing bowl
until creamy. Gradually pour hot syrup over egg yolk mixture while whisking.
Continue mixing until cool.
In a mixing bowl, whip heavy cream to a firm
consistency. Fold cream and chocolate into the egg yolk mixture.
In a
mixing bowl, whip egg whites with cream of tartar to a medium stiff
consistency. Fold into chocolate mousse together with the Cognac (optional).
Spoon mousse into a clear glass serving bowl or into individual serving
glasses.
Refrigerate at least 2 hours before serving. Garnish with whipped
cream and chocolate curls.
