50
This rich mousse doubles as a dessert all on its own or as a fi lling for your favorite cake.
sinfully rich
chocolate mouss e
Place egg yolks, water, and Kahlúa
®
in the Cuisinart
™
mixing bowl. Insert the chef’s whisk. Mix on speed 4 for
about 30 seconds just to break up the yolks and to mix
the ingredients together.
Place the chopped chocolate in a stainless steel mixing
bowl. Reserve.
Bring a medium saucepan fi lled
1
⁄
3
of the way with water
to a simmer. The pan should be able to accommodate
the Cuisinart
™
mixing bowl without allowing the bottom
of the bowl to touch the water. Once the water is
simmering, place the mixing bowl in the saucepan over
the simmering water. Whisk continuously by hand until
mixture thickens and reaches 165°F.
At the same time place ½ cup of the heavy cream in a
small saucepan and bring to a slight simmer. Pour it over
the chopped chocolate and stir to melt. If the chocolate
does not entirely melt, place bowl over the simmering
water and stir until it does.
When the egg mixture is ready, return it to the stand
mixer still fi tted with the chef’s whisk. Turn to speed 4.
While the stand mixer is running, slowly pour in the
melted chocolate. Mix until completely combined. Stir
in vanilla. Transfer mixture to a clean mixing bowl and
cool slightly in the refrigerator.
While chocolate mixture is cooling, wash the Cuisinart
™
mixing bowl and chef’s whisk. Rinse with cold water and
dry well. Place the remaining cup of cream in the mixing
bowl and insert the chef’s whisk. Whisk the cream
starting on speed 4 and gradually reaching speed 12 for
about 1 minute and 20 seconds, until the cream holds
soft peaks.
Fold the cream into the chocolate mixture in 3 additions.
Using a large rubber spatula, make sure the ingredients
are well incorporated after each addition. Transfer
mousse either to individual souffl é cups or a glass
container. Cover with plastic and refrigerate for at least
12 hours.
3 egg
yolks
1 tablespoon
water
1 tablespoon
Kahlúa
®
12
ounces bittersweet chocolate,
fi nely chopped
1½ cups heavy cream
1
teaspoon pure vanilla extract
Makes 4 cups
