Chocolate Mousse
Salt Lake City Showroom, Cathie Mooers
I love this chocolate mousse, usually you can steer me to a none chocolate dessert, but this one is very easy to make and is worth fighting over.
8 ounces sweet or semisweet chocolate, chopped and melted with ¼ cup strong coffee
6 tbs unsalted butter
3 egg yolks
1 cup heavy cream (if garnishing with whipped cream, will need more)
3 egg whites ¼ cup fine sugar
1/8 tsp crème of tarter
½ tsp salt
6 to 8 ramekins
Whipped cream for garnish
Using a 3 to 4 qt sauce pan with about 3 to 4 inches of water in the bottom. Bring the water to a boil, and turn off. Place the chocolate and the strong coffee in the stainless steel bowl and place over the water to melt.
When chocolate is melted and smooth, stir the butter into the chocolate mixture. Then add the egg yolks, one by one. Make sure the chocolate is not hot, but warm, you do not want scrambled eggs.
You may hand whip the heavy crème with a whisk over ice or use a stand mixer, beat until you have soft peaks. Hold to the side.
Beat egg whites until they start to froth, (looks like foam on a beer) add salt and crème of tarter, beat until they form a soft peak, while still beating sprinkle in the sugar, beat until you have stiff peaks.
Fold the egg whites into the mousse, when almost blended fold in the whipped cream. Fill ramekins, cover and chill for several hours.
Garnish with whipped cream and raspberries.
