Kit's Chocolate Mousse

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READY IN: 8hrs 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the chocolate over hot water.
  • Let it cool until only warm.
  • While the chocolate cools, whip the cream until it forms medium-stiff peaks.
  • Do not overbeat or the mousse will lose some of its smooth, light texture.
  • Separate 4 of the eggs and set the whites aside.
  • Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer.
  • Beat until eggs are thick and lemon colored, around 5 minutes.
  • While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen.
  • Sprinkle on the confectioners' sugar and beat until you have firm peaks.
  • Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks.
  • Stir until smooth, then add the remaining cream.
  • When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended.
  • This mousse can be poured into small individual serving dishes or into 1 larger dessert dish.
  • Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks.
  • Remove from the freezer and let it sit in the refrigerator overnight before serving.
  • VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse.
  • Chill for 4 hours, then pipe whipped cream on top.
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