Chocolate Mousse
French-style chocolate pudding
Equipment
- 1 large food processor
- 1 small pot to boil sugar water
- 1 microwave to melt the chocolate
- 1 large bowl
- 1 wire whip
Ingredients
- 9 oz. unsweetened chocolate
- 3 oz butter
- 3/4 teas. cream of tartar
- 9 eggs whites and yolk separated
- 1 cup sugar
- 9 TBLS. water
- 3/4 cup sugar
- 2 TBLS vanilla or Lavender Syrup
Instructions
- Melt the chocolate and butter together in the microwave, or over a double boiler with water in the bottom (Microwave: cook on high, 30 seconds at a time, stirring in-between until melted).
- Process egg whites with cream of tartar until stiff (aprox. 2 1/2 minutes).
- Put 1 cup of sugar and 9 TBLS of water in a small saucepan and bring to a boil, stirring until the sugar is dissolved.
- With the processor running, pour the hot sugar syrup into the beaten egg whites through the tube and process for 60 seconds.
- Transfer the contents to a bowl.
- Put the egg yolks and 3/4 cups of sugar in the processor and process for 30 seconds. Remove the cover and add the melted chocolate and vanilla. Process just until blended.
- Gently add the egg whites from the bowl and pulse until they disappear.
- Pour the mixture back into the bowl and use a wire whip to finish blending.
- You can put the Mousse into cups, or leave it in the bowl. Refrigerate for at least 4 hours. Serve with whipped cream on top.
Notes
You can replace the vanilla in the recipe with another flavor—At Myra’s restaurant they often made it with lavender syrup, which was a favorite. I think raspberry would be good also. This is the full recipe. It makes 12 servings. If you are going to make this, I figure you’re going to make it for a party. You can cut it down by a third if you need to, or if you don't have a large food processor.