Dark Chocolate Mousse (and Filling)

"Mmmmmmmmmm...Chocolate-y goooooooooodnessssssssss. Conjour the image of Homer Simpson drooling. Times don't account for chilling. If wary of raw eggs, use powdered eggs or meringue powder"
 
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Ready In:
1hr
Ingredients:
9
Yields:
8 depending on how served
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ingredients

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directions

  • Combine ½ cup sugar and cocoa in heavy saucepan; add 1-cup milk, mixing together well.
  • Stirring constantly with a wire whisk, heat pan over medium until mixture comes to a gentle boil.
  • Pour mixture into a large bowl; set aside to cool.
  • Pour remaining 1/2-cup milk into a small saucepan, sprinkle gelatin over milk and let sit for 2 to 3 minutes.
  • Stirring, heat mixture over low until gelatin dissolves 2 to 3 minutes.
  • Gently mix gelatin mixture and vanilla into cocoa mixture, blending all ingredients together and set aside continuing to cool.
  • Place egg whites or meringue powder/ powdered egg whites mixed with 6 tablespoons warm water into a stainless steel or copper bowl.
  • Using a wire whisk mix powder with water until completely dissolved.
  • Beat egg whites or powdered egg white mixture at high speed of an electric mixer until foamy; gradually add remaining 2 tablespoons sugar, one at a time, continuing to beat until stiff peaks form.
  • Gently fold a third of the meringue into cocoa until blended.
  • Gently fold remaining meringue into mousse.
  • Pour mousse into piecrust or moulds or whatever dish you want and chill for 3 hours or until set.

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RECIPE SUBMITTED BY

I graduated from the University of Delaware's HRIM program in '06. Been several years since I was last active and experimenting, but I'm coming back into it. I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.
 
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