The Perfect Mousse



When I lived in England, a good friend made me chocolate mousse as a 22nd birthday gift instead of a birthday cake.  For me, it was love at first taste so I set out on a mission to make my own version of chocolate mousse.  I combined the best parts of various recipes and came up with the perfect voluptuous balance between rich and airy.  My family loves this, especially my beautiful niece Amanda.

Since the chocolate is the star, don’t even think about using low quality chocolate in the recipe. 

Mousse is made up by combining three key ingredients: 



 

 

Here's how to make it! 
*Note:  This recipe makes a lot.  Feel free to 1/2 it if you're not feeding a crowd.... (Thanks Andre for the tip.....)

Ingredients:

16 oz. fine semi-sweet chocolate

6 eggs, separated room temp

12 tbsp soft butter
1/2 cup sugar

2 cups heavy cream

1/4 cup Chambord Optional (black raspberry liqueur) or 2 shots Grand Marnier (any other liqueur you desire)

Instructions:

In a double boiler, melt the chocolate smoothly with the liqueur

Gradually whisk in the butter (or use a hand mixer), then whisk in the egg yolks one at a time

Beat the egg whites in a big bowl, gradually adding the sugar, to stiff, shiny peaks

Beat the cream until the whisk leaves traces on the surface. Don't over beat

Pour the chocolate mixture down the side of the egg-white bowl, and fold it into the egg whites until it's almost mixed

Fold the whipped cream into the chocolate and egg white mixture, very gently, just until the color is uniform

Garnish Options:  Decorate with raspberries, strawberries or chocolate decorations.

Pour into serving dishes (small wine glasses work well), or any other attractive bowl, and chill thoroughly.

Every bite of this dessert will satisfy all your senses.  Enjoy!

See how light and airy it turns out!  Sooo delicious...