BLUE TALON COOK BOOK

classic chocolate mousse

SERVES 4-6

1/2 lb. 5 2 oz. 5 2 Tbsp 1/2 cup 1 pinch 1 Tbsp.

Semi Sweet Chocolate Egg Yolks Espresso (or reduced coffee) Egg Whites Butter - room temperature Heavy Cream - whipped soft Fine Sea Salt Sugar

Combine chocolate, butter and espresso and set over a warm double boiler until chocolate is melted. Gently whisk the melted chocolate and add the egg yolks one at a time. Continue whisking until smooth. Remove from heat. Whip the egg whites to soft peaks and add sugar and salt. In a large mixing bowl, fold together the egg whites and the melted chocolate. When fairly-well mixed (do not over-mix!) fold in the whipped cream. Continue folding together gently until uniform color and consistency is reached.

Pour into a serving bowl and refrigerate.

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D E S S E R T S

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