Tuesday, March 15, 2011

4 Chocolate Mousse

My Gigi has played bridge my whole life! I can always tell it is bridge day when I visit Gigi because the cards, cocktail napkins and china are out, ready for her guests! On Sunday, Gigi asked me to make a dessert for the ladies coming over for bridge. I wanted to make something sweet, dainty, and chocolate! (Gigi loves chocolate) . . . so I decided on Chocolate Mousse served in pretty glasses.
Chocolate, chocolate, and more chocolate. . .  
And a raspberry for an extra beautiful effect!
 It is important to continue to whisk, and next time, this will be a job for Nate. . . I have a double broiler that cannot be separated from the water underneath the pan so looking back I would have transferred the chocolate into another bowl. I recommend a double broiler like this one. . . 
Farberware Classic Series 2-Quart Saucepan with Double Boiler Insert and Lid
 On another note, I am working on a new page that includes what necessities you need in a functional kitchen. I feel like numerous stores have lists of necessities for brides to register for but this list would be unbiased and things that I use in my kitchen all the time. For girls graduating from college, who didn't grow up learning to cook, walking into Williams' Sonoma to register is very overwhelming (even though they have the sweetest people there to help) This list would just be something you could print out and take with you! 
And now back to the good stuff. . . 

Chocolate Mousse
1/4 lb. bittersweet chocolate, chopped into very small pieces (I just roughly chopped the chocolate chips)
3 Tbs. unsalted butter, cut into small pieces
3 eggs
1/8 tsp. salt
2 Tbs. confectioners’ sugar
Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 2 minutes. Add the butter and continue to stir until the butter melts and is incorporated, 30 to 60 seconds.
Separate 1 egg, placing the white in a large bowl and adding the yolk to the chocolate. Quickly whisk in the yolk, fully incorporating it. Repeat with the remaining 2 eggs. Remove the bowl from over the saucepan and let cool to lukewarm.

Add the salt to the egg whites. Using an electric mixer set on medium-high speed, beat the whites until stiff peaks form, then beat in the confectioners' sugar. Using a rubber spatula, gently fold the egg whites into the chocolate, being careful not to deflate the whites.
Spoon the mixture into a large bowl or individual glasses. Cover and refrigerate until very firm, at least 6 hours or up to 24 hours. Serve well chilled.
Serves 4.
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  1. oh my heavens!! that looks incredible girl!

  2. The Chocolate Mousse you made looks to die for! You're so sweet to make it for your Gigi and her friends!

  3. Hi Elizabeth Ann-This mousse looks wonderful! Gigi and her friends must have been so happy:)

  4. Your Gigi and her friends are lucky ladies! This looks divine!


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