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Chocolate Mousse

4.5 oz. or 1/4 lb dark chocolate
pinch salt
1 Tbsp butter
3 Tbsp heavy cream
2 tsp powdered sugar
4 eggs, separated
2 Tbsp liquer (Amaretto, Bailey’s, Kahlua, vanilla extract, etc)

Melt chocolate chunks with salt, butter, cream, and powdered sugar in a double boiler over simmering water. When completely melted, remove from heat and beat in egg yolks with mixer until smooth. Add the liquer and mix again.

In a separate bowl (must be absolutely clean), add cream of tartar and beat egg whites to stiff peaks. Stir in one spoonful of egg whites to the chocolate mixture to temper. Fold in the remaining egg whites. Pour mousse into serving dishes and let set in the fridge for 4 to 5 hours.

This recipe serves four, or two if you love chocolate.

Whipped Cream:
1 cup chilled heavy cream
2 Tbsp powdered sugar
1 teaspoon vanilla or liquer

Published inDessertsRecipes