Sunday, February 13, 2011

Chocolate Mousse

I love chocolate mousse. It’s so rich and fluffy. I made the Fiddlehead's Chocolate Mousse (page 202) for ten, and it was a hit! It only takes 30 minutes to prepare, and voila! Tasty gourmet dessert. Garnished with whipped cream and chocolate shavings, it looks darn good.

Melting, whipping, and folding. Those are the three basic steps of this recipe. Melt the chocolate; whip the cream and egg whites (separately); finally, fold them all together with a dash of dark rum!

I had most of the ingredients for this simple recipe, except whipped cream, which I bought at Costco. It’s a tricky thing to buy a half-gallon of heavy whipping cream and have your thighs not shudder—it’s a race against the expiration date to see if you can find enough recipes to use up that ingredient—and then you’d better have a lot of friends to help you eat it. Never fear, I’m already scheming the next fatty dessert: crème brulee. It calls for “1 cup heavy cream (no substitutions).” Plus, I used 8 egg whites for this recipe, and crème brulee calls for 7 egg yolks! So there’s crème brulee to be had sometime this week. Resourceful, right?

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