Chocolate Mousse

9 ounces chocolate (white, milk or semi-sweet)

5 Tbsp water (or 2 Tbsp water and 3 Tbsp liqueur)

1 ½ cups heavy cream

3 egg whites

Place chocolate and water in a medium sized heat proof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in hot water. Stir chocolate constantly until melted and smooth. Remove chocolate from heat and let cool until a small dab on your upper lip feels slightly cool, about 85F.

Meanwhile, whip the cream until soft peaks form – not too stiff. Set aside.

In a clean, dry mixing bowl, beat the egg whites until stiff but not dry. Fold one-fourth of beaten egg whites into cooled white chocolate. Scrape remaining egg whites and whipped cream on top of white chocolate mixture. Fold together until combined. Turn the mousse immediately into dessert glasses. Cover and refrigerate for up to 1 day in advance.

Recent Posts

See All

Raspberry Buttercream

Yield: 2 1/2 cups 1/2 cup butter, softened 1/2 cup fresh raspberries 1 teaspoon vanilla extract 1/8 teaspoon salt 1 (16-oz.) package powdered sugar Beat first 4 ingredients at medium speed with an ele

Coq au Vin

4 slices bacon 2 chicken breasts 2 thighs 2 legs 1/2 cup flour Salt and pepper 2 cloves garlic, chopped 2 cups pearl onions, peeled 2 cups mushrooms 2 carrots, cut in 2-inch pieces


1 onion, diced 4 cloves garlic 1 tbsp thyme 1 tbsp butter 2 zucchini, diced 1 eggplant, diced 2 yellow squash, diced 6 roma tomatoes, grated Saute the onion and garlic and thyme with a few pinches of

Contact Us