Chocolate Mousse
Oh, yum. Robert made some chocolate mousse and I am still full after savoring a little serving. It is rich in taste and calories. We don’t have this treat around the house very often so I made a Chocolate Mousse (or parfait) block to enjoy in the meantime.
Here is Robert’s recipe for six servings:
6 ounces (1 cup) semi sweet chocolate chips
4 ounces (½ stick) sweet butter
2 eggs separated
1 cup heavy cream (whipping cream)
½ cup sugar
1 teaspoon vanilla OR 1 tablespoon espresso coffee
You will need four separate bowls to stir and beat the different ingredients in. You can click on the pictures for better details.
Melt the chocolate chips and butter, then stir in the vanilla or the coffee. Stir until the mixture is smooth.
Beat the egg yokes until light and then add 2 tablespoons of sugar and beat in.
Beat the egg whites until they start to stiffen, then add 2 tablespoons of sugar and continue to beat until stiff.
Whip the cream until it starts to thicken, then add 4 tablespoons of sugar and continue to beat until stiff.
Here is Robert’s recipe for six servings:6 ounces (1 cup) semi sweet chocolate chips
4 ounces (½ stick) sweet butter
2 eggs separated
1 cup heavy cream (whipping cream)
½ cup sugar
1 teaspoon vanilla OR 1 tablespoon espresso coffee
You will need four separate bowls to stir and beat the different ingredients in. You can click on the pictures for better details.
Melt the chocolate chips and butter, then stir in the vanilla or the coffee. Stir until the mixture is smooth.Beat the egg yokes until light and then add 2 tablespoons of sugar and beat in.
Beat the egg whites until they start to stiffen, then add 2 tablespoons of sugar and continue to beat until stiff.
Whip the cream until it starts to thicken, then add 4 tablespoons of sugar and continue to beat until stiff.
Now for the folding – keep it all light and fluffy. Only fold each step until the mixes are evenly streaked, just lift and turn – do not stir.
Use a rubber spatula or folding tool.
Fold the beaten yolks into cooled but still liquid chocolate mix.
Fold egg whites into the chocolate-egg yoke mixture.
Fold the whipped cream into the chocolate-egg mixture.
Put the mousse into six serving dishes. Serving size 450 calories.
Refrigerate until firm.
I usually assist Robert in the kitchen by cleaning out the bowls, but on this one he is perfectly willing to scrape them out with the spatula or spoon himself before rinsing.
If you would like to make a 4-inch paper pieced Chocolate Mousse Block (or parfait glass), click on the small graphic below. It will take you to a two-part foundation which you can print out for your own personal use.
Use a rubber spatula or folding tool.
Fold the beaten yolks into cooled but still liquid chocolate mix.
Fold egg whites into the chocolate-egg yoke mixture.
Fold the whipped cream into the chocolate-egg mixture.
Put the mousse into six serving dishes. Serving size 450 calories.
Refrigerate until firm.
I usually assist Robert in the kitchen by cleaning out the bowls, but on this one he is perfectly willing to scrape them out with the spatula or spoon himself before rinsing.
If you would like to make a 4-inch paper pieced Chocolate Mousse Block (or parfait glass), click on the small graphic below. It will take you to a two-part foundation which you can print out for your own personal use.
Labels: block-a-day, family, food, home, paper piecing, quilting
posted by Christine Thresh at 1:09 PM
3 Comments:
I think I might have to try some of Robert's Chocolate Mouse very soon. It looks too yummy . . . your block is very nice, too, of course ;-)
Ohh that sounds scrumptious - you did a great job of documenting the long process - how neat that he cooks for you. Don can cook - if forced to - but he's almost a disaster in the kitchen so I'm glad to cook - because he vacuums and cleans bathrooms.
Yum! Do I want to make this or not? My tongue says yes, my waist says no!
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