A velvety texture and rich chocolate taste put this decadent dessert in a class by itself.
Velvety Chocolate Mousse
- Two large egg yolks plus one large egg white
- One and one-half Tbsp brandy
- Two Tbsp sugar (divided use)
- Three-quarter cup coarsely chopped bittersweet chocolate, melted
- One-half cup heavy cream
Combine the egg yolks with the brandy and 1 Tbsp of the sugar in the top of a double boiler or a stainless-steel bowl set over simmering water. Whisk until the mixture is very warm, about 110 degrees F, 6-8 minutes.
Add the melted chocolate. Remove from the heat and whip with a handheld mixer on high speed until cool.
In another bowl, combine the egg white with the remaining 1 Tbsp sugar and whisk until it holds a medium peak when the whisk is turned upright.
In another bowl, whip the cream until it holds soft peaks when the whisk is turned upright.
Add one-third of the egg whites to the chocolate mixture, and gently fold until incorporated. Fold in the remaining egg whites, then fold in the whipped cream until just blended.
Pipe or spoon into serving dishes, cover, and chill for at least 3 hours and up to 24 hours before serving.
Makes 4. Nutrition analysis per serving: 310 calories, 5 g. protein, 29 g. carbohydrate, 21 g. fat, 95 mg. cholesterol, 50 mg. sodium Next up: Luscious Chocolate Pudding