Wednesday, November 25, 2009

Classical Chocolate Mousse

Classical Chocolate Mousse

1/2 Cup Whole Milk

1 to 2 Tablespoons Sugar

2 Tablespoons of Flavored Liqueur of Choice

1 Cup Finely Chopped Bittersweet Chocolate

3 Extra Large Egg Whites

To Serve:

Sweetened Whip Cream

Garnish Of Choice

In a small saucepan, heat milk with sugar and liqueur until it is hot and the sugar has completely dissolved. Do not allow it to boil. Place chocolate in a blender, and pour the hot milk on top of it. Run the blender until chocolate has melted, about one minute. Add egg whites and blend on high until its very light, about a minute or so. Pour the mousse into individual cups and refrigerate at least 3 to 4 hours.

Serve by, placing a dollop of whipped cream on top and the garnish of your choice.

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