Cashew Nut and Chocolate Mousse (Mousse De Castanhas De Caju E C

This is a wonderful mousse made especially rich with the addition of cashew nuts which, like chocolate, are native to the Americas. Found in The Little Brazilian Cookbook by Elizabeth Lambert Ortiz.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  ounces  plain dark chocolate
• 1⁄2 cup sugar
• 5  large  egg yolks
• 1  cup cashew nuts, ground fine
• 1  cup heavy cream
• 5  large  egg whites

Directions

1. Break the chocolate into small pieces and put into the top of a double boiler set over boiling water.
2. Pour in 3 tablespoons water and the sugar and stir until the chocolate has melted and the sugar dissolved.
3. Remove from the heat and beat in the egg yolks one by one.
4. Stir in the nuts.
5. Beat the cream until it stands in peaks and fold into the chocolate mixture.
6. Beat the whites until they stand in firm peaks and fold into the mixture, gently but thoroughly.
7. Pour into a serving dish and refrigerate overnight or until set.
8. Serve, if liked, with whipped cream.