Hand Mixer Recipes
Heavenly Chocolate Mousse
Serves 8
INGREDIENTS
4 egg yolks
3/4 cup sugar
5 ounces bittersweet chocolate
5 ounces unsweetened chocolate
1/2 cup heavy cream
8 large egg whites
2 teaspoons lemon juice
METHOD
1.
Attach the beaters to the mixer. In a large bowl, mix egg yolks with
1/4 cup sugar until they become a pale yellow.
2.
Melt chocolate over a bain-marie or in a heat-proof bowl over
simmering water.
3.
In small saucepan, bring cream to a boil and stir it into the
melted chocolate.
4.
Stir the chocolate mixture into the egg yolks and sugar. Set aside.
5.
With the mixer attached with the beaters, beat egg whites and
lemon juice until they reach soft peaks. Add remaining 1/2 cup
sugar slowly with the mixer on speed 3. Increase speed
to 5 and continue to beat until whites are stiff and very
shiny, approximately 7 minutes.
6.
Stir one third of the whites into the chocolate mixture to lighten it.
Fold in the remaining beaten egg whites, a third at a time.
7.
Pour into individual serving glasses or bowls and chill at last six
hours or overnight.
Note: If the chocolate and egg yolk mixture should tighten, place
the mixture back over the bain-marie, and vigorously whisk in 3 or 4
tablespoons of the beaten egg whites. The chocolate will smooth
out so you can continue with the recipe.
PRESENTATION
Serve in individual glass dishes topped with whipped cream
and shaved chocolate.
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