Miss Eisenhauer's Chocolate Mousse |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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From my grade school cookbook circa 1980. A wonderful creamy mousse. Note cooking time is chill time. Ingredients:
1/2 lb sweet chocolate, chopped |
6 large eggs, separated |
3 tablespoons water |
6 tablespoons sugar |
1/4 cup grand marnier |
2 cups heavy cream |
Directions:
1. Melt chocolate in a double boiler.
2. Place egg yolks and water in a heavy saucepan. Place the pot over very low heat and whisk constantly till the yolks start to thicken.
3. Add the Grand Marnier and continue beating until sauce achieves the consistency of a Hollandaise. Remove from heat.
4. Fold the melted chocolate into the sauce and put to the side.
5. Beat the heavy cream until stiff adding 2 tbl of sugar toward the end of the beating. Fold into the chocolate mixture.
6. In another bowl beat the egg whites until soft peaks form, then add the remaining sugar. Continue to beat until stiff peaks form. Fold this into the mousse.
7. Chill at least 3 hours or overnight.
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