Chocolate Mousse
Susan Halstedt
ingredients
- 5 oz. semi-sweet chocolate, melted (use Ghiardelli – NOT Bakers)
- 2 egg yolks, lightly beaten
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 3 egg whites
- 1/4 cup sugar
directions
- 1
Melt chocolate in double boiler over warm water. Remove from heat.
- 2
Combine egg yolks and cream, and gradually add chocolate, stirring rapidly.
- 3
Add vanilla.
- 4
Beat egg whites with sugar until stiff peaks form. Gently fold egg whites into chocolate mixture.
- 5
Spoon into decorative mold or glasses and chill until firm (about 2 hours).
- 6
Serve with dollop of whipped cream on top.
Source: Bob and Ellen Halstedt
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