Neoclassic Chocolate Mousse
- Reviews 1
Ready In: 40 mins
Serves: 8
Yields: 4 cups
Ingredients
- 4 large eggs
- 3⁄4 cup sugar
- 1⁄2 cup water
- 8 ounces semisweet chocolate, chopped (preferably not chips)
- 1⁄4 cup water
- 3⁄4 cup unsalted margarine, room temperature
Directions
- Heat 2 inches of water in the bottom of a double boiler over medium-high heat.
- In a metal mixer bowl (preferably with a handle), or in the top of the double boiler, whisk the eggs. Gradually whisk in the sugar and water.
- With a portable electric beater, beat the eggs over the boiling water on medium speed for 3 minutes.
- Increase the speed to high and beat for 4 more minutes. The eggs should be very thick and pale. Make sure to keep the beater moving around the whole bowl to ensure that the eggs do not overcook.
- Remove from the heat. Continue to beat on high speed until the eggs cool, about 6 minutes.
- Return the bottom of the double boiler to a low heat. The water should be hot but not simmering.
- Put the chocolate and water in another mixer bowl, or in the top of the double boiler (clean), and place over the hot water.
- Allow the chocolate to soften and then stir with a whisk until the chocolate and liquid are smooth.
- Remove from the heat and whisk or beat in the softened margarine, 1 tablespoon at a time.
- On low, beat the chocolate into the eggs.
- Spoon into cups or a container and refrigerate.
- To use as a filling, beat the cold mousse until it darkens and becomes less spongy. Spread or pipe onto dessert.
- Out of cup, the mousse will be best if eaten within 3 days. Stirred down and used as a filling, it can keep up to 1 week.
- The stirred down version can be frozen for up to 3 months. Defrost in the microwave on the lowest setting. Heat in 10-second bursts, stirring in between.
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