MOIRA HODGSON'S CHOCOLATE MOUSSE

Moira Hodgson's Chocolate Mousse image

Provided by Moira Hodgson

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

1 cup heavy cream
12 ounces semisweet chocolate, broken into pieces
4 large eggs at room temperature, separated
4 tablespoons unsalted butter, chopped
1 1/2 teaspoons pure vanilla extract

Steps:

Heat the cream until small bubbles form around the edge.
Meanwhile, melt the chocolate in the upper container of a double boiler set over very hot water. Whisk in the egg yolks, one at a time, then whisk in the butter.
Gradually add the hot cream, whisking constantly. Turn up the heat so that the water in the bottom of the double boiler starts to simmer gently. Cook for four minutes, whisking constantly (the yolks are cooked at 160 degrees on a candy thermometer).
Remove the chocolate mixture from the heat and add the vanilla extract. Cool, stirring constantly for about five minutes.
Beat the egg whites until they stand up in glossy peaks. With a large rubber spatula, stir one-third of the egg whites into the chocolate mixture, then gradually fold in the rest.
Scrape the mousse into a large bowl or individual dishes. Cover with plastic wrap and chill until firm (about two hours for individual bowls and about five hours for a large mousse).

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 32 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 52 milligrams, Sugar 24 grams, TransFat 0 grams