Wild Idea Buffalo Dessert - Mousse au Chocolate

Mousse au Chocolate
By: Jill O'Brien


This is my own concoction. I use both a high quality bittersweet chocolate as well as a high quality milk chocolate. The addition of beaten egg whites gives it an extra lightness with out compromising its rich creaminess!

Ingredients:

6 oz. Bittersweet Chocolate
6 oz. Milk Chocolate
1 pint Heavy Whipping Cream
1 Tb Cointreau
4 Eggs, separated


Directions:

1 - In heavy saucepan over low heat, add 1 cup cream and chocolate. Melt together stirring occasionally. Mixture should never become hot.
2 - Meanwhile, in electric mixer, beat remaining cream until stiff, scrape into other bowl and place in refrigerator until needed.
3 - Place egg yolks into mixing bowl and beat until pale.
4 - While mixer is running slowly add in chocolate mixture. Mix thoroughly to incorporate and aerate.
5 - Transfer chocolate mixture to a large bowl, cover and refrigerate until mixture is slightly cool, but not set.
6 - Gently fold whipped cream into chocolate mixture in 3 small batches.
7 - In a well chilled mixing bowl, beat egg whites until stiff.
8 - Gently fold in beaten egg whites to chocolate mixture until well incorporated.
9 - Spoon mousse mixture into steamed glassware and refrigerate until set. (3 hours or up to 3 days in advance.)
10 - Garnish mousse with additional whipped cream, dark chocolate shavings or fresh fruit.


http://wildideabuffalo.com/2012/mousse-au-chocolate/