For chocolate fans, easy-to-make mousse Chocolate Mousse

Recipe Finder

January 13, 1999|By Ellen Hawks | Ellen Hawks,Sun Staff

The request of Yvonne B. of Sioux Falls, S.D., was short and sweet. "Do you have a recipe for homemade chocolate mousse? Thank you."

Evie Sakers of Westminster responded. "This chocolate mousse has been in our family many years, as my husband is a big chocolate fan. It's easy to make and can be made one day ahead. Keeps well for several days when refrigerated. Hope you enjoy our chocolate mousse!"

Chocolate Mousse

Makes 8-10 servings

2 (8-ounce) packages chocolate chips

1/4 cup brandy or water

5 egg yolks, beaten

1 cup egg whites (6-8 egg whites)

1/4 teaspoon salt

Melt the chocolate chips in the top part of a double boiler over hot but not boiling water. Stir occasionally until the chocolate is softened, then add the brandy and mix thoroughly with the chocolate. Add the egg yolks, stir well, and cook for another 2 minutes. Remove from the heat and allow to cool while the egg whites are being beaten. Add salt to the egg whites and beat until they form stiff peaks. Add 1/4 of the beaten egg whites to the cooled chocolate mixture, beating very hard, then fold in the balance of the whites with a rubber spatula. Turn into a large souffle dish or crystal bowl. Chill 6-24 hours before serving.

Tester Laura Reiley's comments: "I suggest adding the egg yolks -- one at a time -- before adding the brandy or water. When I added the liquid first, the chocolate became difficult to work with. This is a very dense, intense chocolate mousse. I think it would be improved by adding a cup of stiffly whipped cream after adding the egg whites. As it is, the texture is not at all airy."

Recipe requests

* Marianne Lebre of Bend, Ore., writes that she is trying to find a recipe for a "large cookie called almond horns that we used to get at an Italian bakery in Philadelphia. I saw them at Whole Foods grocery store in the Chicago area as well. They must have almond paste in them and the outside is covered in thin sliced almonds. They are shaped like horseshoes and the ends are dipped in dark chocolate. I would love to make them."

* Mary McClelland of Rosedale would like a recipe for pickled hard-boiled eggs. "Hope someone out there has one. I'd be ever so grateful."

Pub Date: 01/13/99

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