Creamy Chocolate Mousse Recipe
Glazed Barbecued Spareribs is a yummy meat preparation that will definitely be a winner at the next party you host. I served the Glazed Barbecued Spareribs last week for my husband and his colleagues and they loved it. Don€™t miss out on this one.
Ingredients
3 eggs, separated, at room temperature
2 cups milk
1/4 teaspoon salt
Sugar
4 squares unsweetened chocolate, chopped
1 envelope unflavored gelatin
1 teaspoon vanilla extract
2 cups heavy or whipping cream
1/4 cup chopped pistachios for 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.
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.
