23 November, 2009

Chocolate Mousse

7 oz. Semi-sweet Chocolate, chopped
7 Egg Yolks, beaten
7 egg whites
2 Tbsp. Sugar
1/4 tsp. Cream of Tartar
1 Tbsp. Corn Syrup
1 pinch Salt
1-1/4 C. Heavy Cream
1 tsp. Vanilla

Place chocolate in a bowl and put in microwave. Heat for 20-30 second increments and stir. Make sure not to burn. Once nearly melted stir until smooth. Stir in corn syrup (this will help the chocolate not to get clumpy when cooling). Set aside.

In a separate smaller bowl whip heavy cream to medium stiff peaks, but do not allow to become grainy. Set aside.

In a separate larger bowl, whip egg whites with salt until soft peaks form. Add cream of tartar after you've begun to froth them. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and vanilla.

Fold in the melted chocolate until completely blended, then fold in whipped cream until evenly incorporated. Spoon into dessert cups, and chill until firm - about 1 hour.

*Keep in mind that this dessert is meant to be consumed within an hour or so, but not more than six.

Kate's Ideas:
Use this as a chocolate pie with a graham cracker crust.

Bake 2 8-inch round cakes and serve mousse as the middle and frost all around with your favorite frosting.

Mix or Layer in a fun little cup for kids using crushed oreo's or other complimentary chocolate favorites.

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