CHOCOLATE MOUSSE LOAF
Steps:
- Butter sides & bottom of 1 qt glass loaf pan. Line bottom with parchment paper and butter paper. In food processor, grate walnuts. Spread 1 c over bottom & sides of prepared pan. Combine chocolate, butter and cocoa in heavy 1-qt. saucepan and cook over low heat , stirring occasionally until chocolate and butter are melted. Remove from heat. Set pan in bowl of ice water to cool. Transfer mixture to large bowl of electric mixer. Add sugar and beat at medium speed until well mixed. Beat in eggs one at a time. set aside. beat egg whites and salt in another large bowl until whites are stiff and glossy. Stir 1/4 of egg whites into chocolate mixture until well blended, then gently fold in remaining whites.Turn into prepared pan. Cover with plastic wrap and refrigerate until well chilled. Carefully separate mousse from pan using a thin, sharp knife or spatula. Press the remaining walnuts into any bare spots. Let the loaf set at room temperature for 1/2 hour before serving. The mousse can be prepared up to 1 month in advance, covered airtight and frozen. Let thaw, covered, for 24 hours in refrigerator.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
