Robin K's Chocolate Mousse |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 30 |
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This is my favorite chocolate mousse recipe. It doubles easily and freezes beautifully. It's a definite make-in-advance dessert for a large gathering. Recipe is from one of my favorite cookbooks, The Junior League Celebration Cookbook, a treasury of the 400 most requested recipes from Junior League cookbooks. Ingredients:
18 ounces semisweet baking chocolate, coarsely chopped |
2 tablespoons your favorite liqueur (creme de cacao or cointreau) (optional) |
1 tablespoon vanilla extract |
2 cups heavy cream |
6 large eggs, divided |
2 tablespoons powdered sugar |
2 (10 ounce) packages frozen raspberries, thawed |
1 tablespoon cornstarch |
2 tablespoons fresh lemon juice |
2 tablespoons kirsch |
Directions:
1. Melt the chocolate in the top of a double boiler over simmering water.
2. Add the vanilla and optional liqueur.
3. Cool to room temperature.
4. Whip the cream until medium stiff.
5. Separate four of the eggs; set the whites aside.
6. Combine the four egg yolks with the remaining two whole eggs in a large bowl.
7. Beat until thick and lemon colored.
8. Beat the four whites in a medium bowl.
9. Add the powdered sugar.
10. Beat until soft peaks form.
11. Add the chocolate to the beaten egg yolks.
12. Add the whipped cream to the chocolate mixture.
13. Fold in the egg whites.
14. Serve with raspberry sauce.
15. Raspberry Sauce: In a blender, puree the raspberries.
16. Press the pulp through a sieve into a saucepan.
17. Combine the cornstarch and lemon juice.
18. Add to the raspberry pulp.
19. Bring to a boil and cook until slightly thickened.
20. Add the Kirsch.
21. Chill before serving.
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