MERRY CHRISTMAS EVERYONE!
On the 12th day of Christmas I share with you my delicious reciepe for Chocolate Mousse. This is a favorite of my family and it's requested often.
Picture: Majorie Marina
Mousse Au Chocolat
6 squares (6 oz.) semi -sweet chocolate
2-3 tablespoons water or black coffee (some use brandy here also)
1 tablespoon butter
1 tablespoon rum or 1/2 teaspoon vanilla
1/2 cup heavy cream
Break the chocolate into pieces put in a small sauce pan with water(black coffee) stirring constantly over a gentle heat until melted (thick and creamy). The chocolate should be hot but not so hot that you can't touch it. Remove from heat and stir in the butter and flavoring.
Separate the eggs putting the whites into a small bowl. Drop the yolks one at a time into the chocolate. Stir well after each yolk.
The chocolate should be hot enough to slightly cook the yolks as they are added. Beat the egg whites until they hold a soft peak and fold very gently and carefully into the chocolate. When thoroughly mixed, pour your mousse into a containter and chill overnight in the refrigerator. (For easy pourin transfer the mixture into a pitcher scraping the pan with a aspatula.)
Take the heavy cream and whip it until you achieve the right consistency (whip cream). Some people add sugar to their whip cream, I don't. The Chocolate adds the right amount of sweetness needed. Set aside some of the whip cream to use as a topping.
Once the cream is whipped, fold it gently into the chocolate mixture.
Place in individual serving cups and top with cream and cherry.
I hope you have a wonderful, safe and happy holiday!