This recipe was featured on Paula Deen's Best on Food Network yesterday. Being from the Midwest/Upper South, many of Ms. Deen's dishes either appeal to me or bring back fond memories of childhood. Chocolate Mousse isn't necessarily in those categories, but this particular recipe sounded delicious, so I made it along with her as her show unfolded. Very easy... Scrumptious! I am eating some of it for breakfast! I know, Bad Eric! Bad Eric!
- 6 (4-ounce) bars bittersweet chocolate (I used 2 11.5 oz. packages of Ghiradelli chocolate pieces, which I had on hand - Yum!)
- 2/3 cup extra-strong black coffee
- 4 large eggs, at room temperature separated
- 1 cup sugar, plus 1/2 cup
- 2 cups heavy cream
- Whipped cream, for toping
- Shaved chocolate, for garnish
- Berries, for garnish (I used mint for garnish, which I have growing in the backyard)
- Break chocolate into smaller pieces and melt on top of a double boiler. When close to being melted add coffee and stir together.
- In a separate bowl, beat 3 egg yolks and 1 cup of sugar, mixing well. Add mixture to melted chocolate and cook over heat. Stir well until sugar is dissolved. Remove from heat. Cool.
- Using a handheld electric mixer, beat 4 egg whites until they form soft peaks. Fold into chocolate mixture.
- Beat heavy cream with the remaining 1/2 cup sugar until soft peaks begin to form. Fold into chocolate mixture.
- Serve in a beautiful crystal dish or glass. Garnish with dollops of fresh whipped cream, berries and shaved chocolate.
|Amount Per Serving||%DV|
|Serving Size 329g|
|Recipe makes 4 servings|
|Calories from Fat 984||74%|
|Total Fat 116.08g||145%|
|Saturated Fat 70.37g||281%|
|Trans Fat 0.0g|
|Total Carbs 102.8g||27%|
|Dietary Fiber 28.2g||94%|