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Bitter Chocolate Mousse
Serves: 4
Added By: 
fletcher
Ingredients
8 ounces semisweet chocolate, chopped
4 tablespoons water
2 tablespoons orange liqueur or brandy
2 tablespoons unsalted butter, cut into small pieces
4 eggs, separated
6 tablespoons heavy cream
1/4 teaspoon cream of tartar
Creme fraiche or sour cream and chocolate curls, to decorate
Method
- Place the chocolate and water in a heavy saucepan. Melt over low heat, stirring until smooth. Remove the pan from the heat and whisk in the liqueur and butter.
- With an electric mixer, beat the egg yolks for 2-3 minutes until thick and creamy, then slowly beat into the melted chocolate until well blended. Set aside.
- Whip the cream until soft peaks form and stir a spoonful into the chocolate mixture to lighten it. Fold in the remaining cream. In a clean grease free bowl, using an electric mixer, beat the egg whites slowly until frothy. Add the cream of tartar, increase the speed and continue beating until they form soft peaks. Gradually sprinkle over the sugar and continue beating until the whites are stiff and glossy.
- Using a rubber spatula or large metal spoon, stir a quarter of the egg whites into the chocolate mixture, then gently fold in the remaining whites, cutting down to the bottom along the sides and up to the top in a semicircular motion until they are just combined. ( Don't worry about a few white streaks.)
- Gently spoon into an 8 cup dish or into eight individual dishes. Chill for at least 2 hours until set and chilled.
- Spoon a little creme fraiche or sour cream over the mousse and decorate with chocolate curls.
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Or try these:
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