Cooking, Desserts

Zak Bollinger’s Chocolate Mousse

• 2 tablespoons unsalted butter
• 4 ounces semisweet chocolate chopped
• 3 eggs separated
• 1/4 cup sugar
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract

1. Use a double boiler over low heat to melt the butter and chocolate together. Just before the chocolate finishes melting, remove it from the stove and beat with a wooden spoon until smooth.
2. Transfer the chocolate mixture to a bowl and beat in the egg yolks with a whisk. Refrigerate.
3. Beat the egg whites with half the sugar until they stiff peaks.
4. Beat the cream with the remaining sugar and vanilla until it holds soft peaks.
5. Stir a couple of spoonfuls of the whites into the chocolate mixture to lighten it a bit, then fold in the remaining whites thoroughly but gently. Fold in the cream and refrigerate until chilled.

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