Chef ChatChef:
Jana Eliav |
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Food Mood:
Elegant |
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Cuisine:
Regional American |
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Servings: 8 |
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Ingredients |
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| 1 pound bittersweet or semisweet chocolate, chopped fine, divided 1 tablespoon margarine, optional 5 eggs, yolks and whites separated 3/4 cup sugar, divided 1 1/2 pts non-dairy whipping cream, whipped |
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Method |
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| 1.Place a double boiler on stove with 2 inches of water and let it come to a boil. Place 12 oz of the chopped chocolate with the margarine in a pot over the double boiler. Melt the chocolate by stirring it constantly with a rubber spatula. Once melted, take of double boiler and put aside. 2.In a kitchen aide using the whip attachment, beat the egg whites. When it becomes a little frothy, sprinkle about 3 tablespoons of the sugar in and beat at medium-high speed. Beat until almost stiff peaks. Place in clean bowl. 3.Beat the egg yolks with the rest of the sugar until pale yellow. Combine the stiff egg whites with the egg yolk mixture. 4. Make sure the chocolate is still melted and smooth with no lumps. 5.With the kitchen aide on, slowly add the chocolate in the egg mixture (temper). If added to fast and chocolate too hot, may curdle the eggs. Mix well. 6.Fold in half of the whipped cream into the chocolate mixture using a rubber spatula. Repeat until all of the whipped cream is incorporated. 7.Add the remaining of the chopped chocolate to the mousse and fold gently. 8.Place plastic wrap over the mousse and refrigerate at least 5 hours or until set. 9.Serve mousse in parfait glasses with layers of fresh berries and chocolate shavings. |
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Prep time: |
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