Creamy Chocolate Mousse Recipe

Hawaiian Chocolate Mousse
submitted by sumit at ifood.tv

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 3 eggs, separated, at room temperature
 Milk2 Cup (16 tbs)
 Salt1/4 Teaspoon
 Sugar
 Unsweetened chocolate square4 , chopped
 Unflavored gelatin1
 Vanilla extract1 Teaspoon
 2 cups heavy or whipping cream
 Pistachios1/4 Cup (16 tbs), garnish

Directions

1. In 2-quart saucepan, with wire whisk, beat egg yolks, milk, salt, and 3/4 cup sugar untilblended; stir in chopped chocolate. Evenly sprinkle gelatin over mixture; let stand 1 minute to soften gelatin slightly. Cook over low heat, stirring frequently, about 20 minutes until gelatin completely dissolves, chocolate melts, and mixture thickens slightly and coats a spoon. Stir in vanilla; cover and refrigerate 45 to 50 minutes, stirring occasionally, until mixture mounds when dropped from a spoon.
2. In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar dissolves and whites stand in stiff peaks.
3. In large bowl, with mixer at medium speed, beat 1 3/4 cups heavy cream until soft peaks form. With rubber spatula or wire whisk, fold chocolate mixture and beaten egg whites into whipped cream; pour into 1 1/2 quart bowl; cover and refrigerate 4 hours or until set.
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