Dark and dense chocolate mousse
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sweet butter |
| 1½ | cup | Cocoa |
| 1 | cup | Heavy cream; well-chilled. |
| 6 | eaches | Eggs; room temperature. |
| 1 | each | Melt butter; stir in cocoa until smooth; cool. |
| 2 | eaches | Whip cream in chilled steel or glass bowl until stiff; set aside. |
| 3 | eaches | In a large bowl, beat egg yolks with 1/2 c 10x sugar until light and |
| fluid ounce | Mix in cognac and coffee. Set aside. | |
| 4 | eaches | Beat the egg whites until foamy. Gradually add remaining 10x sugar |
| And beat until stiff peaks form. | ||
| 5 | eaches | Gently fold cocoa mixture (#1) into egg yolk mix (#3). *Gently* |
| 1¼ | cup | 10x sugar |
| 3 | eaches | Tb 10x sugar |
| 2 | eaches | Tb Cognac |
| 1½ | each | Tb Strong coffee |
Directions
fold in egg whites (#4). *Gently* fold in whipped cream (#2). 6.
Spoon into serving bowl. Cover and chill overnight. Remove from 'fridge' about 30 minutes before serving. Source: unknown. It has been too many years since I ran across this in some newspaper (1983, I think++Durham Morning Herald?) It makes the darkest, richest chocolate mousse I've ever encountered. Posted by Brian Groover Submitted By PAT STOCKETT On 11-30-94