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Chocolate Mousse
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Serves/Makes:4 or more

  • 12 oz (336 grm). bittersweet or semi-sweet chocolate
  • 10 tbsp (150 ml) unsalted butter
  • 8 egg yolks in a small bowl
  • 8 egg whites in a large bowl, at room temperature
  • 3 tbsp (45 ml) cognac
  • 1 cup (225 ml) heavy cream
  • 1 tbsp (15 ml) powdered sugar
  • Place the chocolate and butter in the top of a double boiler on low heat.
  • Slowly melt the chocolate, stirring constantly.
  • Remove the chocolate from the heat, and gradually stir the mixture into the egg yolks, beating well.
  • Let cool for about 10 minutes.
  • Using electric beaters, beat the egg whites until stiff. Stir the cognac into the chocolate and egg mixture, then gently fold this into the egg whites.
  • There should be not white streaks visible.
  • Pour mousse into 1 quart (950 ml) serving dish and refrigerate overnight.
  • Before serving, beat heavy cream with powdered sugar, and place small dollop of cream on chilled mousse.

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