CHOCOLATE MOUSSE
Ingredients:
- 1 package bakers semi-sweet chocolate (8 oz)
- 1/4 c. wine
- water
- 6 eggs at room temperature
- 2 bowls
Instructions:
- Divide the 6 eggs; beat the 6 yolks at high speed
- Break the chocolate into a bowl, add a bit of water and wine and melt. Let cool.
- Add the melted chocolate to the yolks
- Beat the egg whites until they are firm
- Fold the egg whites into the yolk/chocolate mixture
- Let sit for at least 24 hours in the fridge before serving
METHOD 2
Ingredients:
- 8 oz. chocolate Bakers Semi Sweet (baking chocolate)
- ½ bag of cocao powder
- 6-7 eggs, divided
- 2 tsp red wine
Instructions:
- Melt the chocolate - use the "Au Bain Mairie" method (a pan with a little bit of water, 6 tbsp of water, slightly heated, and then you put a smaller pan into the pan with water and heat the chocolate in this pan, the chocolate then melts)
- Let the chocolate cool down
- Beat 6 egg yellows (or 7 egg yellows depending on size of eggs)
- Add a little bit of water (6-7 tbsp water depending on size of eggs) or add a bit of wine (2 teaspoons)
- Fold chocolate in egg yolk
- Fold cocoa powder in chocolate/egg mixture
- Beat egg white until it peaks
- Gently fold egg white under chocolate cream
- Don't cover the bowl; put it in the fridge to cool
